Corn Fritters

When I was a school-aged child,summer was my favorite season. Not because there was no school. No, summer signaled freedom. We could be outside most most of the time and I could wear my beloved blue jeans (or the mid-50's equivalent) or shorts. From the end of school until the beginning of September I didn't have to wear a dress. Unless, of course, we were going to church. Once a week was just about as often as I could tolerate not wearing pants. They were just so much more comfortable and no adult was telling me to cross my feet at the ankles or to pull my skirt down.

Summer also meant that whenever we were out in the car, mother was on the look-out for farm stands. These were the precursors to today's Farmers' Markets and she would haunt them for fresh corn, tomatoes, melons or whatever else the fields might have produced. Mother was a wonderful cook and she could stretch her food dollar so far that you would have thought the bill was made of rubber. Corn and tomatoes was a favorite summer supper and whenever there was left over corn, she would make corn fritters. We loved them and back then we would top them with Log Cabin syrup. Now corn is so sweet that no additional sweetener is needed.

A few weeks ago, we had some left over corn on the cob and I remembered those fritters. It didn't take too long to find a recipe and I enjoyed them every bit as much as I did when summers really did feel like the glory days. Maybe they tasted even better because of the memories that go with them. These are my Petite Madeleines.

CORN FRITTERS

(makes about 16 fritters)

1. 4 ears corn or 2 cups frozen whole corn kernels, defrosted (or use left-over cooked corn)
2. 2 eggs, separated
3. 6 tablespoons flour
4. Salt and freshly ground pepper to taste
5. 1/3 cup milk
6. 4 tablespoons vegetable oil
7. 2 tablespoons butter.

If fresh corn is available, use it. Shuck the corn, Bring enough water to the boil to cover the corn and add the ears. Cover, and when the water returns to the boil, turn off the heat. Let the corn stand 5 minutes. Drain.

When the corn is cool enough to handle, cut off the kernels with a sharp knife. There should be 2 cups.

Put the corn kernels in a mixing bowl and add the egg yolks. Add the flour, salt and pepper ad blend with a spoon. Stir in the milk

Beat the whites until stiff and fold them in.

Heat the oil and butter in a skillet and when it is hot spoon about 4 mounds of butter into the fat. Add only enough at time to fill the skillet. Cook 3 to 4 minutes or until golden on one side. Turn with a spatula and cook until golden on the other side, 3 to 4 minutes.

 Transfer to paper towls, but serve quickly while they are still hot.

from Craig Claiorne's Southern Cooking

 

Comments

[janet]

Thanks for these delicious corn treats. I tried mine with blue cornmeal, which approximates flour, since I have wheat sensitivity. YUM!