Or corn critters and Dad jokingly calls them.
A few days ago, when I told Gabriel that I was making corn fritters to go with dinner, It took a while to explain exactly what a corn fritter was. Gabriel finally settled on a doughnut with corn in it, but I still maintain that it’s a corn fritter.
I realize that not everybody’s corn fritters are sweet, but that’s the way my mother always made them, so when I think of fritters, I think of deep fried, crispy on the outsid, with sweet corn kernals sprinkled throughout the fluffy inside, and of course, rolled in powdered sugar… or if you want to be a little healthier, some maple syrup.
Here’s my version, slightly modified to suit our gluten-free diet.
1 1/3 cups flour mix
1 1/2 baking powder
1/4 teaspoon salt
2/3 cup milk
1 1/2 cups whole kernel corn
sift together flour, baking powder, and salt. Blendin milk and egg. Add corn.
Drop from Tablespoon into deep, hot fat (365-375 degrees), and fry until golden, rolling over if possible – sometimes round fritters won’t stay turned.
Drain on paper towels and serve with maple syrup… or so says the recipe. We always rolled them in powdered sugar.
Join the Tribe
Subscribe to get our latest content by email!