I love, love, love fresh corn off the cob. And this time of year we are ever so spoiled to be surrounded by fields bursting with sweet corn. Thinking about fresh corn makes me literally drool. It’s crisp, sweet, just absolutely 100 times better than anything from the store.
I do not however, love eating corn off the cob. I’m just not into it. Butter dripping everywhere, kernels getting stuck in your teeth, the embarrassing little morsels left on your face. I know you know what I’m talking about. Who wants to deal with that? Not this girl. This girl goes back to her wee-one days and cuts the corn off the cob, so that I can enjoy it in a uh…more dignified way. Go ahead and laugh you…you with corn on your face! Besides…have you ever cut the corn off the cob? There is way more there than you’d imagine. So along with being a complete pain about my refusal to eat corn off the cob, I’d like to think I am helping myself out with portion control, too.
This past week I cooked up a bunch of fresh corn to freeze for soups and for Jewel to try later this winter. Super easy (and rewarding in the later months when fresh, local veggies are nearly extinct)…as long as you have someone to help shuck the corn. And because I had a little fresh corn (alright more like freezer bags full) hanging out, I wanted to try an old recipe from my childhood. Every time my mom’s friend (and her children) from high school would come home to visit we’d go to her mom’s house and have this delicious treat. Aside from the fact that I really did like seeing them, it really made me look forward to their visits-go figure!
Stashed away behind old recipes, I found it: Corn Fritters. So easy. So delicious.
Oh my…thinking of these little golden nuggets of goodness makes me smile. Fluffy fried (shhh) dough filled with little pockets of crisp corn…
drizzled drenched with fresh maple syrup…topped with confectionery sugar. I suggest eating this for breakfast (that’s what we did anyhow)…but seriously, anytime is a good time for corn fritters. Yum-O.
- 1-1/4 cup flour
- 1 egg
- 2 teaspoons baking powder
- 2/3 cup milk
- pinch of salt
- 2 heaping tablespoons corn
- Oil for frying (canola or vegetable)
- Confectionery sugar and maple syrup for topping
- Heat oil in a medium saucepan over medium-high heat (about 4 inches worth of oil) and line a cooling rack with paper towels to place fritters on once fried.
- Combine all ingredients in a bowl. Drop tablespoons of batter into hot oil. Do not overcrowd, as fritters will swirl/twirl as frying. Once fritters are golden brown, use a slotted spoon to remove from oil. Place on cooling rack.
- To serve, place fritters in a bowl. Pour warmed maple syrup over fritters and top with confectionery sugar. Serve immediately, or if needed warm for a few seconds in microwave to reheat.
- If using frozen or canned corn, drain.
- Makes about 20 fritters.
Litter fritters looking for a bowl.