Corn Fritters

This is a recipe I tried, wanted to post last week but I got sucked into "it's the last week of school" vortex.  The minutes, hours and days just slipped away and before I knew it, it was the weekend.  It's OK though, because it was more fun than not. Yea...school IS OUT!

With a beautiful roast in the crock pot and a green salad in the fridge, I needed a little something else to go along with my dinner menu.  I shopped my freezer, decided on corn, and finally, just needed a recipe.   I pulled out one of my favorite cookbooks, How to Cook Everything by Mark Bittman and started my search.  I saw this recipe and started gathering my ingredients.  Making these fritters filled the house with great smells, thus this Facebook comment I posted ~

Tonight, cooking dinner, my guys come in... "MOM, what is that smell, are you fixing donuts? What's for dinner? What are we having?" I turn & with my sweet Mama smile say, "we are having a lovely roast and that incredible smell is from the corn fritters I just made." After that...it was GAME ON! Hope I can save enough for the beauty shot tomorrow and recipe post!!

As you can tell, I did not get any other photos.  Oh well, everyone loved the fritters and this is new favorite in my "go-to" recipe list.  Enjoy!

Corn Fritters

Vegetable oil for frying

3/4 cup cornmeal

1/2 cup all purpose flour

2 teaspoons baking powder

salt and pepper to taste

1/2 teaspoon sugar

3/4 cup milk

1 egg - beaten

2 cups of freshly scraped corn (frozen corn can be used as well)

• Place vegetable oil into a heavy bottom pot to a depth of about 3 inches.
• Using a thermometer, heat oil to 350 to 355 degrees.
• Combine dry ingredients in a large bowl.
• Whisk together milk and egg, then pour into the dry ingredients.
• Add a little more milk if needed.  Batter should be thick but smooth.
• Stir in corn.
• Drop fritters into hot oil using a 2 teaspoon scoop (2 spoons work as well.)
• Cook fritters until golden brown, turning once, about 3 to 4 minutes per batch.
• Do not over crowd pot and adjust heat to keep temperature consistent.
• Drain on paper towels and sprinkle with kosher salt.
• Serve immediately or keep warm in oven.