A friend dropped off a few ears of corn tonight, as she’d bought it yesterday then not cooked it and was going out tonight. I made corn fritters with some of it and then just sautéed the rest in a bit of butter, salted it, then added some 1/2 and 1/2. This very rough recipe came out of Home Cooking by Laurie Colwin.
She also mentioned some corn fritters, but I’ve always been lazy about beating egg whites separately, so I went back to my Better Homes and Gardens Cookbook for an easier version.
I cut the kernels off all the ears, measured a cup out for the fritters and did the rest up a la Colwin.
- 1 cup corn kernels
- 1 cup milk
- 1 egg
- 1 1/2 cups flour
- 1 Tablespoons baking powder
- 1/2 teaspoon salt
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in another, then mix it all together in one of the bowls.
- Heat enough oil in your pan to provide some depth (an inch is what I did). Drop the corn mixture by spoonfuls into the hot oil and cook a few minutes on each side, until lightly browned. Drain on paper towels. Serve warm with maple syrup.
We didn’t eat all the sautéed corn so in true CheapCooking fashion, I dumped the leftover into the cheeseburger soup I’d made last night. I sent a few of the fritters over to a neighbor I thought might enjoy them. I’m never sure how good fried food will keep.