Original Corn Fritters

         True Corn Fritters are known to be a south American cuisine. It is believed that Native Americans were the original creators of this delightful fried food. Corn fritters are different from hush puppies. Hush puppies are made with a cornmeal batter, while Corn fritters use white flour. A true corn fritter has milk, egg, corn, flour and butter. Simple ingredients for what has become an American classic.

Since its origination, many countries have developed their own form of a corn fritter. They do not all taste the same though. The recipe you are about to read is one of the easiest, most flavorful and will delight all who taste them.

I made sure to celebrate Corn Fritters on National Corn Fritter day, July 16th. Yes, the family thought I was off my rocker, but it was a good excuse to get them to eat something they had never had.

Now it is one of many foods requested constantly. Mainly because it can be part of the main meal, it is a delicious snack and it also taste phenomenal with some maple syrup poured on.

Frequently Asked Questions:

            Can I use white corn meal to make these fritters?

Using corn meal will produce food that tastes like hush puppies. It will not taste the same as a corn fritter.

            How do I store Corn Fritters?

Once cooked, you can store the fritters in the refrigerator for up to 5 days. However, Corn fritters are best when eaten fresh.

            Can I freeze corn Fritters?

Lay the fritters on a cookie tray and place in the freezer until solid. Then place a piece of parchment between each fritter and place inside a freezer safe bag.

What do you need to make Corn Fritters

            ½ cup corn oil or vegetable oil

            ½ tsp salt

            Dash of cayenne pepper

            1 large egg, beaten

            6 tbsp all purpose flour

            4 medium scallions, both the white and green parts

            2 tbsp heavy cream

            2 large ears of fresh corn, husked and peeled

How to make Corn Fritters

FIRST STEP:

Using a corn stripper or a very sharp Chef’s Knife, cut the corn off the cobs. This should equal 1 cup of corn kernels

To get the remaining kernels off the cob, use a box style grater and the largest holes.  This should equal about ½ cup of grated corn

SECOND STEP:

Place all this corn into a mixing bowl

Add the cayenne pepper, salt, egg, cream, scallions and the flour. Stir to combine well

THIRD STEP:

Heat the oil in a heavy bottomed skillet, such as cast iron

Drop a heaping tablespoon of the batter into the pan, continue with 5 more heaping spoonfuls

FOURTH STEP:

Fry until golden brown, about 1 minute on each side

Place a triple layer of paper towel on top of a wire cooling rack and set each fritter on it to drain off excess fat

FIFTH STEP:

Continue until all batter is used.

Replace oil as needed and be sure to allow oil to heat up properly before adding more batter

a)

b)

Serve immediately with choice of dip or sauces set up in bowls

Enjoy!

YUM!