At the farmers market this past weekend, a farmer we know was selling "field corn". I usually get white sweet corn, but I decided to try his corn. I planned on making fresh corn fritters. The field corn was long and thin, the cob was very pliable, and the kernels were very small, completely different than sweet corn.
Fresh corn fritters are quick and easy to make. I removed the corn from 4 ears. I added 1-1/2 cups of gluten free baking mix, 1-1/2 teaspoons of baking powder, 1/2 tsp. of salt, pepper, and smoked paprika and tossed the mixture together with a spoon. To that mixture I added three beaten eggs.
The batter will look stiff and dry. You'll probably think, like I did, that it won't hold together. But it did! I heated a small amount of olive oil to medium hot in a cast iron frying pan. Drop by scant quarter cups and pat them slightly to fry. Let one side brown then flip over and brown the other side. Drain on paper towels. I'd say the total time to make these fresh corn fritters is 45 minutes. The recipe makes 12 generous sized fritters. If you don't want 12 fritters just cut the recipe in half. These fresh corn fritters are a wonderful way to use the abundant supply of summer corn. For variety you could add green onions, cheese, beans, other vegetables, or other herbs
The whole time I was making the fritters Gary was saying "Those will be good with ketchup". I say "No, ketchup doesn't go with these, try them without". He took one bite and forgot about the ketchup. This morning before his customary Monday jeep ride on the rough trail nearby, he asked could he take some of the corn fritters for his lunch. I said sure, they'll hold up in your lunch pail. Guess he like the fritters. Ha. Thanks for reading and for all your comments.
Sounds delicious! Have a great week!
ReplyDeleteHi Barbara, thanks, they were delicious
DeleteYum. I have forgotten vegie fritters in my meal repetoire for a while and must get back to them. Thank you.
ReplyDeleteHi Sue, thanks, I haven't made fritters very often at all but I might start making them more regularly.
ReplyDeleteI love fritters, and often make mixed vegetable ones, always including corn, for my lunch. Yum! ;)
ReplyDeleteHi Lee, thanks, I try not to fry food that often but these were so good and great as leftovers too.
ReplyDeleteThat's funny, my hubby was always using ketchup with everything but very little these days. He would always offer me the bottle and I would always say no thank you :) Your corn fritters looks wonderful. I'm hoping to get to the farmer's market this weekend.
ReplyDeleteHi Denise, thanks, ketchup is sometimes overused I think; the other thing Gary always says is teriyaki this or that, I suspect the salty taste is what he likes.
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