My summer’s would not be complete without a batch of crispy,fried corn fritters. A summer may pass where I didn’t get to the farmers market in time to snatch up the most colorful heirloom tomatoes., so my salads had to make do with the supermarket kind. There may be summers where I don’t get a chance to sample every different stone fruit in a crumble or buckle,or make pies bursting with jammy blueberries. But I will never let a summer go by without having made corn fritters.
Its mostly because once corn comes into season it’s really easy to find excellent quality ears. I have had great corn from supermarkets as well as farmers markets. So during the summer I never wait to get my corn exclusively from farmers markets. I may do that with certain fruits and vegetables but anytime I’m in a supermarket and the corn looks good I grab at least five or six ears. I haven’t been disappointed yet.
I found this recipe for corn fritters in Mark Bittman’s excellent cookbook How to Cook Everything. I love this book so much I went out and purchased copies for my sister and a few of my friends (no matter though,because they still call me and ask cooking related questions like “how do you make pancakes ?”and “what’s one-third of a cup?” and I always think to myself”Didn’t I give you a gigantic cookbook called How to cook Everything? Not SOME THINGS but EVERYTHING?). Anyway, before I got Marks book I used to make my corn fritters more like corn-cakes or johnnycakes-flat like a pancake with crispy edges.
It wasn’t until I read The Secret Life of Bees,that I desired to have a corn fritter. The description of Rosaleen making the crispy, fried corn fritters was so mouth-watering I knew I had to have them. By this time I had my copy of Mark’s book so I figured a book called How to cook Everything must have a recipe for corn fritters. Turns out it did and I have been making my corn fritters like this ever since. Much better than a pancake these balls of corn(and they are loaded with corn)are crispy all around. I enjoy them plain or dipped into maple syrup.
It’s not too late to grab quality corn so go out,whether to the supermarket or farmers market,and get a few ears to make a batch of corn fritters.
Recipe: corn fritters, From How To Cook Everything, by Mark Bittman
Vegetable oil for frying
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
salt and pepper to taste
1/2 teaspoon sugar
3/4 cup milk, more if needed
2 cups corn kernels(from fresh corn)
1/2 cup scallions(optional)
pour oil about 3 inches deep in a frying pan and heat to about 375 degrees
combine dry ingredients in a bowl
beat milk and eggs together, add to dry ingredients
stir in corn and scallions
carefully drop by 1/4 cupfuls into hot oil
deep fry about 4-5 minutes carefully flipping over once
place on paper towel lined plate to drain and place in 200 degree oven to keep warm while others cook
eat plain or serve with maple syrup
2 cups of corn kernels (from about 3 ears)
1/2 cup scallions(optional)