Fresh Corn Fritters
2 cups fresh corn kernels*
2 tablespoons finely chopped bell pepper, optional
2 tablespoons finely chopped red onion, optional
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup flour
2 large eggs
1 tablespoon butter, melted
1/3 cup half and half (or milk)
Cut corn from cob;* set aside. If using onion and pepper, finely chop and set aside.
Stir together sugar, salt, baking powder, and flour; set aside.
Whisk together eggs, melted butter and half and half (or milk). Add sugar and flour mixture and stir gently. Fold in corn and other optional vegetables.
Heat non-stick griddle over medium-low heat; (spray with non-stick spray as needed to prevent fritters from sticking). Drop about 2 tablespoons batter onto hot griddle. Using the back of a spoon, gently spread batter out to create a 4-inch circle. Cook 2-3 minutes, gently flip fritter and cook 1-2 minutes longer or until golden brown. Serve warm with suggestions below.
Corn fritters were a harvest favorite of pioneers and they are prized by Gourmets today. Depending on what they are served with, use them as an appetizer, breakfast dish, supper entrée, or as a side dish. There are two types of fritters: 1) deep fried doughy lumps, and 2) those that resemble a thinner pancake. This recipe is the less fattening pancake variety. Recipe makes approximately 15 4-inch pancakes, serves approximately 5
* Stand corn cob on end; slide a sharp knife down the cob, slicing off the top half of the kernels; turn the knife over and using the dull side of knife, scrape the remaining kernels and milky starch from the cob of corn. If fresh corn is not available, drained canned corn or frozen corn will work.
– Plain fritters (made without the onion and pepper) are excellent plain, sprinkled with powdered sugar, or served with syrup.
– Fritters made savory with onion and pepper are nice with fresh tomatoes, or Crab Topping: Drain and pat dry approximately 6-ounces lump crab meat, gently stir in 1/2 cup sour cream, 2 tablespoons snipped fresh chives, 1/4 teaspoon white pepper, 1/8 teaspoon cayenne pepper, salt to taste. Spoon over fritters.
– Cheddar Bacon Corn Fritters: stir into fritter batter 3-4 slices crisp cooked crumbled bacon and 1 cup shredded sharp Cheddar cheese.
For nutrition information go to: www.UtahDairyCouncil.com Analysis was calculated using whole milk, it does include optional onion and pepper, but does not include toppings.