Holy more corn Batman!

Readers! No sooner had I finished my poetical corn waxings of last night than Lance and I went out for some gourmet dinner bites and old-fashioned cocktails at the Clover Club. This is a generally delightful spot in our hood where they take great care with their prohibition-era cocktails (I say generally because of one bad service experience there, which was made up for by the cheerful and competent service of our waitress yesterday eve). We all know how I love a jazz-age cocktail, and the ones at the Clover Club are very good. Their food, I think, is even better. Up until last night, I had tried the crostini, deviled eggs (four ways!), cheese plate, lamb burger, mac&cheese and "Oysters Rock Your Face Off" - their deep-fried (and thus extra decadent) take on Oysters Rockefeller. All of these things have been truly special treats.

Last night I had my heart set on the lamb burger, but just for fun I added something I hadn't seen before: corn fritters. And oh. my. god.

I tried making corn fritters once. They were not very successful. I had done what the recipe said and boiled corn on the cob to subsequently take the corn off the cob by hand, which resulted in too little corn and was a big pain in the ass. I had also fried the fritters in a pan, which made them ooze into pancake-like discs, even though I used a good amount of oil. I don't know what else went wrong (I don't deep-fry my own food often, so that's probably a good part of it) but they were just incredibly disappointing. I remember disgruntledly vowing that if I ever made those fritters again, I would at very least use frozen. Corn freezes exceptionally well.

But at the Clover Club, I could tell they used fresh sweet corn, and the flavor of those tiny pearls of sugary corn popping in your mouth and mixing with the crisp salty fritter batter and the creamy/smoky/salty remoulade - THIS was happiness in a single bite! Plus they clearly have their own deep-fryer, resulting in perfect, evenly-cooked, light little spheres of goodness. I couldn't get over how completely palate-pleasing and mood-enhancing these fritters were, and given that I'd just shared my literal corny-ness with y'all, I felt it essential to follow up with this account.

Now if I could just figure out how to have those fritters and the fried cheese curds from Char no. 4 down the street in one sitting (the only fried cheese curds I have found in the entire eastern seaboard!) I would be in Midwestern heaven.