Corn fritters
Several years ago I worked with a guy who, when he felt a cold coming on, would say, "I need some vegetables for lunch." His favorite place for vegetables was a cafeteria where he could get a four-item "veggie plate." His typical order was mashed potatoes and gravy, french fries, fried okra, and corn. I tried to convince him that he was not getting many vitamins from a plate full of starch and fried foods. Still, this was his pre-illness routine.
It is sweet corn season in Indiana and this is about the only time of year we eat corn. We try to buy local corn at the farmer's market or produce stand and we'll usually enjoy it on the cob, sometimes roasted on the grill. I'm not under the illusion that corn, although technically a vegetable, is going to fight off any germs. Still it is good stuff. We like to play off its natural sweetness by cutting it off the cob to make dessert - corn fritters.
When I was growing up in Peoria, Illinois one of my mother's favorite restaurants was Fairview Farms. They specialize in family-style chicken dinners. This is where we would go for special occasions like Mother's Day and rehearsal dinners. They also had the most delicious corn fritters. I've develop a recipe that comes pretty close to Fairview Farm's- crispy on the outside, soft and sweet on the inside. I served them with maple syrup and powdered sugar. Here is the recipe.
Corn Fritters
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 1/8 tsp. fresh ground nutmeg
- 2 eggs, beaten
- 1 cup whole milk
- 1/4 cup melted butter
- 1-1/2 cups corn, freshly cut from the cob
- Powdered sugar and maple syrup
Add to a mixing bowl the flour, baking powder, salt, sugar, and nutmeg. In another bowl combine eggs, milk and butter. Fold in dry ingredients and then add the corn. Drop by tablespoons into hot vegetable oil (about 325-350 degrees and deep fry about 5 minutes or until golden brown. You may have to flip them over have way through. Serve with maple syrup and powdered sugar.
