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1
In a bowl combine 1 cup of corn kernels, flour, baking powder, 1/2 teaspoon salt and soda water.
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2
Stir to blend.
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3
Add Tabasco sauce and black pepper.
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4
Stir, and set batter aside.
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5
Blanch the green beans in boiling water.
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6
Chill.
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7
Place 3 ears of corn (in husks) on a preheated barbecue grill, and cook, turning periodically, for 10 minutes.
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8
Let cool; then, shuck corn, remove kernels and set aside.
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9
Place a large saute pan over medium-high heat.
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10
Add 1 tablespoon of olive oil and the bacon.
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11
Cook for 1 minute, stirring.
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12
If the bacon is lean you may need to add an extra tablespoon of olive oil.
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13
Add the okra.
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14
Cook, stirring, for 1 minute.
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15
Add the onions.
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16
Stir.
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17
Add thyme and tomatoes.
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18
Add toasted corn, and stir; then, the green beans and garlic.
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19
Add vinegar.
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20
Stir and reduce heat to medium.
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21
Cook for 3 minutes.
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22
Add butter and tarragon, and stir to blend.
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23
Salt and pepper to taste.
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24
Keep sauce warm.
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25
Heat vegetable oil in a wok or deep fryer to 340 degrees.
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26
Drop a tablespoon of fritter batter into oil.
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27
Cook until golden brown, about 4 to 5 minutes.
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28
Remove with a slotted spoon, and drain on paper towels.
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29
Repeat with remaining batter.
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30
Before serving, add scallions to vegetable sauce and reheat.
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31
Distribute over the center of each plate, and surround with fritters.
