Considering Copper Creek has an amazing corn maze with the Wizard of Oz cut out of it, I thought I would share some of my favorite corn recipes with you all this month.
My mom use to put corn in everything; she thought she was doing us a favor by sneakily making us eat a vegetable. So, I’ve incorporated corn into several of my recipes, my most favorite being goulash. I’ll share that recipe later this week.
Today, I’m going to share my Corn Fritter recipe with you. Who doesn’t love corn fritters?!
What you’ll need:
- 3 ears corn
- 1 ½ tablespoons heavy cream
- ¾ cup wheat flour
- 2 teaspoons sugar
- 1 teaspoon chili powder
- salt and pepper to taste
- 3 tablespoons diced red or green bell pepper (or jalapenos if you want to go that route!)
- 2 large eggs, lightly beaten
- ½ cup water
- ½ cup grated Cheddar cheese (sometimes I throw in a little bit of blue cheese too.)
- 2 tablespoons melted butter
- Vegetable oil for frying in a pan
What you’ll do
- If you’re using fresh corn, bring a large pot of water to a boil. Add the shucked and cleaned corn to the water and boil for about 3 minutes. Remove from water.
- Stir together flour, sugar, and spices in a mixing bowl. Set aside.
- Combine corn and heavy cream, bell pepper, eggs, water and cheese in a bowl. Add this to the flour mixture all at once. Then stir until batter is evenly moistened. Next, stir in melted butter.
- Pour oil into large skillet to a depth of ¼ inch. Heat over medium heat. Using a serving spoon and working in batches to avoid crowding, drop a spoonful of batter into the hot oil. Repeat.
- Pan fry on the first side until golden brown, about 2 minutes. Flip once and fry until golden brown on the second side, about another 2 minutes. Drain fritters on a paper town and season to taste.
We would have these bad boys every fall, and they were my favorite side that mom would make. I hope you enjoy them just as much as we did growing up! And don’t be afraid to adjust the recipe as needed, or add your own spin on it with ingredients not listed above!