Old Fashioned Corn Fritters
Jumping right to the recipe today. Get busy. We don’t know how long it will be before the idea of eating corn is preposterous. Enjoy it while you can right now from an organic farm, I recommend my buddy Gus and Friends at Jimenez family farms. Serving Atwater every Sunday!
Corn fritters, a green salad and a little white wine ~ Dinner bell!!
Prep time: 10 to 15 minutes Cooking time: 5 to 10 minutes Makes about 12 3-inch fritters
1/4 cup flour
1 teaspoon baking powder
1 teaspoon sea salt
1/8 teaspoon pepper, any color
2 tablespoons ground flax dissolved in 6 tablespoons warm water
1 to 2 cups corn, freshly cut from the cob, depending on how chunky you like them
2 tablespoons rice or coconut milk, plus more as needed
2 tablespoons olive oil, plus more if needed
Sift together dry ingredients in a large bowl. In a smaller bowl, mix milk, flax mixture, and 1 cup corn. Lightly fold wet mixture into dry. Do not overmix or your fritters will be chewy (worse things could happen, just be aware). Add additional corn for a cornier fritter.
Heat large sauté pan over medium heat and add just enough oil to cover the bottom. Drop batter into pan with a large tablespoon and cook like a pancake over medium-high heat, about 2 minutes on each side. you can cook a few at a time, but allow room for spreading. Once the edges are sizzling, flip fritters and cook other side until cooked through and the middle is fluffy. Total cooking time is about 5 minutes per batch.
Meanwhile, in a little saucepan on the back burner, heat up some water and let the bottle of maple syrup sit in there and get warm.
If you’re serving a crowd, you can scale the recipe up and make the fritters in batches, holding them in a 250-degree oven.