Tuesday, October 4, 2011

Corn Fritters

Fried foods needn't always be seen as bad for you. Vegetables needn't be served just as side dishes. They can be a main course unto themselves. Menu versatility is also a good way to coax a finicky eater to have their veggies. Vegetables also needn't be consumed only at dinner time.

When i was a child, a staple for Saturday/Sunday morning breakfasts was corn fritters. In the summer when my sibs, cousins and i, were visiting an aunt in Richmond Va. we would use the stalks of sweet corn from her garden. When we returned to D.C. we would use store bought DelMonte canned corn. Now i use Birds Eye frozen corn kernels or when possible any brand of frozen organic corn kernels.

Here's my current corn fritter recipe.
1 cup frozen corn kernels 3 extra large eggs lightly beaten 1/4 cup of fat free milk. 1 cup Heart Smart Bisquick 1/2 cup Hecker's flour 1 Tablespoon baking powder 1/4 cup granulated raw sugar 1 Tablespoon honey. i usually taste the batter before adding the sugar and honey. If you prefer a thicker batter decrease the amount of milk. Many corn fritter recipes have salt as an ingredient. i opt not to include salt, as the baking powder has sodium. The sweetners should enhance not overwhelm the corn's naturally sweet flavor. Adjust the amount of sugar/honey to your preference. i find that when i hit on the right balance of sweetness the fritters don't need syrup or any condiment when served. Some recipes also call for cornstarch but i prefer not to include that ingredient.

Lightly coat electric pan or stove-top skillet with vegetable oil [i prefer Wesson]. Pour corn fritter batter standard pancake size portions over low heat for 3 minutes on each side. Yields 6-8 servings.

Found another antique cookbook with three count them three corn fritter recipes.
3 eggs, I teaspoon sugar,
2 tablespoons flour. Salt and pepper,
\y2 pts. corn (grated),
Drop on hot griddle.

3 ears corn scraped, 1 egg,
1 cup cracker crumbs, Salt and pepper.
Drop from a spoon into hot fat.

One pint of raw, scraped, tender, sweet corn, one egg, half a cup of milk, one teaspoonful of baking powder, a little salt, flour to fry nicely.

Image Credit: Corn by Tomas Moravec Czech Wikipedia
Text Credit: Sunshine cook book: a collection of valuable recipes and menus gathered from various sources [Page 49] Author: Jennie E. Underhill Publisher: J. E. Underhill, Harvard University, 1910

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