Book Blather

Old Time Corn Fritters
 
I love corn fritters and have since I was a very small child. And topping them with maple syrup just makes them all the better.  This recipe is from my book, “Black Beans and Corn.”
 
2 cup corn kernels, frozen and thawed       
3 eggs                                                            
2 T. buttermilk                                                
1 T. butter, melted                                         
1 1/2 tsps. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. black pepper
1 to 1 1/4 cup all-purpose flour
Corn oil for deep frying
Powdered sugar & Maple syrup (optional)
 
Preheat oven to 200°F.
 
Pulse the corn in a food processor 3 or 4 times just to crush the kernels. Set aside.
 
In a medium size bowl, lightly beat the eggs; add the corn, buttermilk, butter, sugar, baking powder, salt and pepper. Add just enough of the 1 1/4 cups flour to hold the fritters together. You don’t want the dough too dry.
 
Drop by tablespoons in hot oil (365°F to 375°F) and cook 3 to 5 minutes until golden brown. Drain on paper towels. Cook the fritters in batches, don’t crowd them. Keep warm in the oven while you continue with more batter.
 
If desired, sprinkle with powdered sugar and top with maple syrup. 8-10 servings
 
Chef Jean's tip#1. For an added corn flavor, use a combination of half all-purpose flour and corn meal.

Chef Jean’s tip #2. To bake: spoon on a greased baking sheet; bake at 375°F. 8 minutes, turn over and bake 5 to 6 more minutes.

Submitted by Chef Jean Denham