Tuesday, August 16, 2011

Corn Fritters

A simple flour fritter featuring corn. Cream corn adds such a nice creamy texture, but fresh corn milked from the cob is excellent too.

Corn Fritters

A reader on the Facebook page recently asked for a corn fritter recipe, and I thought that it'd be a good time to get mine up on the site. Cornmeal is often used for corn fritters, but I like to reserve that for hushpuppies and hoecakes myself, since I prefer a corn fritter to be more, well, light and fluffy, almost a corn puff really.

I use a pretty standard fritter batter not at all unique to me, and for corn fritters, you can definitely use fresh corn when it's in season. Once cooked and scraped from the cob, I prefer to mince it up, but use it whole if you don't mind the whole kernels in the fritter. I didn't happen to have any fresh corn on the cob when I decided to make these though, so I used canned cream corn that I had on hand. My husband loves that stuff so I almost always have a couple cans in the pantry, and it actually works very well for this recipe anyway, making the fritters moist and tender. You'll only need half of the can for a batch, unless you double it, so save the other half for some more fritters tomorrow, because frankly, you'll probably be wanting them again. They are a little bit addictive.

Vegetable fritters are really just little balls or patties of fried dough that can be a vehicle for just about any seasonal veggie that can be sliced, chopped, shredded and squeezed, or cooked and mashed - squash or zucchini, carrot, potato, sweet potato, corn, peas, and sometimes a combination of many of them - all come to mind as fair game for fritters.

Fruit can also be used for fritters of course, the most popular probably apple, but peach, pear, banana, pineapple, and even berries are also great choices. Heck, we even do a kind of seafood fritter down this way using crabmeat, shrimp, fish and crawfish, though you'll often see those called seafood beignets - as in the savory version of a beignet style of dough - minus the dusting of sugar, of course.

All you'll need to do to make a variety of fritters is make adjustments with the seasonings and the moisture level of the batter, and remember that some will work better as skillet fried cakes versus balls dropped into a deep fryer, the way I prefer these. When deep fried, they puff up into little fluffy and delicious dough pillows and are delightful as a simple snack or appetizer, or as a bread or side dish with a meal. A small cookie scoop is handy with drop fritters when using a deep fat fryer.

Serve them plain, with salsa, or your favorite dipping sauce. For those who like salty sweet combos, corn fritters are even good with a drizzle of sweet pure cane syrup, molasses or maple syrup.

Recipe: Corn Fritters

©From the Kitchen of Deep South Dish
Prep/Cook time: 10 min | Yield: About 14 to 16 fritters


Ingredients
  • 1 cup of self rising flour
  • 1/2 teaspoon of sugar
  • Pinch of salt
  • Pinch of pepper
  • Pinch of Cajun seasoning (like Slap Ya Mama)
  • 1 teaspoon of fresh minced parsley, optional
  • 1 tablespoon of butter, melted
  • 1 egg, beaten
  • 1/2 (15 ounce) can of creamed corn
  • 1 teaspoon of minced pickled jalapeno, optional
  • Kosher salt
Instructions

Preheat fryer to 325 degrees F. Whisk together the flour, sugar, salt, pepper, Cajun seasoning and parsley. Stir in butter, egg, cream corn and jalapeno. Mix and let rest about 5 minutes. Use a small cookie scoop or drop by spoonfuls into a deep fat fryer and fry until lightly browned, turning with a fork if needed. Can also spoon into a skillet of hot oil, and brown like hoecakes, turning to brown other side. Drain on paper towels and sprinkle with salt if desired. Serve immediately as a side dish or a bread, even an appetizer. Makes about 16 or so depending on how big you make them.

Cook's Notes: Serve them plain, with salsa, or your favorite dipping sauce. For those who like salty sweet combos, corn fritters are even good with a drizzle of sweet pure cane syrup, sorghum, molasses or maple syrup. Can substitute 1 cup (about an ear) of fresh cooked corn, scraped from the cob then minced fine. Include the pulp scrapings from cob also. Add milk, a couple tablespoons at a time, only as needed to moisten batter, but keep it fairly stiff. If substituting all purpose flour - add 1-1/2 teaspoons baking powder and increase salt slightly to 1/8 teaspoon.

Variations: These are delicious all on their little own, but some add-ins you might want to consider are, finely minced onion, garlic, green onion, chives, other hot peppers, seasoning salt, hot sauce, get creative!

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on August 16, 2011
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8 comments:

  1. I haven't had corn fritters since I was a teenager. Yummy! Thanks for the reminder.

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  2. Um, YUM! We like these. My daughter calls them corn nuggets ; )

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  3. Seriously, as soon as you have the cookbook published I'm buying it! These look delicious! I'll make these this weekend.

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  4. those look amazing. i wanted to tell you today in our local paper,a woman from your state talked about how she cooks her cornbread in a waffle iron. her husband says there is more room for butter. it was in bradenton.com in the food section. just thought it sounded like a good idea. would also be good with fried chicken.

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  5. Bonny, I actually saw that too! I rarely read the paper but I always check the food ads on Wednesday and also try to remember to read the food section that day. I thought that was very clever too & you know I'm gonna try it!!

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  6. These things are perfect for bbq side dishes. Like you, I like them light and fluffy, cloud like.

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  7. Cajun seasoning keeps the corn fritters taste spicy.

    ReplyDelete

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