Have you ever been super excited to try a new recipe that you found; got all the ingredients together, prepared it and it turned out pretty bad. Seems like I do it all the time. I must have a hundred photos of stuff that did not turn out like I wanted it to, or tasted kind of icky. You see, I’m saving you from bad recipes…many devised by me! Like canned tuna cakes…didn’t work. Trying to make something out of inexpensive ingredients. Didn’t work! But I’ve got 25 photos to show you that looked kind of nice….You wouldn’t want to serve it to anyone though, except maybe your unsuspecting cat! Nah…the cat wouldn’t eat it!
So here I am, found this cool recipe for corn fritters. I looked at it and thought….this will never stick together. Too watery. It will fall apart and you’ll have little pieces of corn spread out all over the pan that will start to burn in the hot oil if you don’t get them out of there. The fritters will fall apart when they are turned, crumbling into a fritter mess! Well, I decided to try it anyway and put the ingredients together just like the recipe says. Heated the oil and plopped a 1/3 cup scoop of the corn batter into the hot oil. Then I pushed the scoop down with the back of the 1/3 cup measure and…and…the batter flattened out perfectly. Then I took my turner and pushed up some of the corn batter that kind of fell to the side…it stuck to the patty perfectly! Now I knew that when I tried to turn the patty, it would fall apart. This happens with all loosely packed patties I try to make. Turn it and it falls apart! Well after the patty had been in the hot oil for a couple minutes, I was eager to check the browning that was going on. Gently, I took my turner and cautiously lifted the patty to check it, knowing it would probably split apart! To my surprise it lifted without a problem…in fact it felt really solid! This combination of ingredients holds together! I checked the other patties in the pan and the same thing happened. 2 to 2 1/2 minutes on one side, then 2 to 2 1/2 minutes on the other side and you have delicious, sturdy corn fritters!
Yay! A recipe that really works and tastes great…Thanks to tablefortwoblog.com for the original recipe that I tweaked to make it a little better in my opinion. And it holds together in the pan, tastes wonderful and takes little time to put it together. I’ll bet that you could take a little scooper and make corn fritters as appetizers, which would be great.
I tried the corn fritters with a simple sauce made from sour cream and hot sauce and it was terrific.
You’ve got to try this because sweet corn season is upon us!
Corn FrittersPrint Pin Rate
- 3 cups frozen corn
- 1/2 cup Quaker yellow cornmeal
- 1/3 cup all purpose flour
- 3/4 tsp baking powder
- 1 1/2 tsp Kosher salt
- 1/8 tsp cayenne pepper
- 1 green onion finely chopped
- 1/3 cup sweet red pepper , finely chopped
- 1/3 cup fine chopped Italian parsley
- 1/2 cup milk
- vegetable oil for frying
- Heat a heavy skillet on medium to medium high heat
- Add the corn and grill, stirring occasionally, for about 6 minutes until slightly browned
- Combine other ingredients in a bowl and mix with a spatula
- Add to the bowl the grilled corn and combine until all the corn is coated with the batter
- Wipe out the skillet and add vegetable oil to cover the bottom, keeping on medium heat
- With a 1/3 cup measure, add the corn batter to the hot oil, then flatten to make a patty with the bottom of the measure.
- Fry for 2 to 2 1/2 minutes until browned, turn and fry for another 2 to 2 1/2 minutes
- Place patties on a plate with paper towels to soak up excess oil
- Serve warm, or cool and re-heat in microwave.