When I was growing up, my family went to a restaurant where the Friday night special was Yankee bean soup, Yankee pot roast, and corn fritters. I remember those sweet soft corn fritters above anything else in the meal because they were somewhere between cake and side dish and an utter delight to eat.
Corn is was originally grown by Native Americans long before the arrival of Christopher Columbus. The cultivation of corn actually turned the Native Americans from a nomadic society into an agrarian one, due to its worth as a commodity for trade. After Columbus encountered it, he brought corn back to Spain, from where it was introduced to Western Europe and the rest of the world. In the United States, Iowa is currently the number one producer of corn, with about 50% of its farmland devoted to this little yellow treat.
Corn is low in sodium, cholesterol and saturated fat, and it’s a good source of dietary fiber, thiamin and folate, as well as vitamins B and C.
Here is a recipe for corn fritters, courtesy of MarthaStewart.com And you can, of course, wipe up any spills with Seventh Generation 100% Recycled Paper Towels, made with no dyes, fragrances or chlorine.
3 ears corn, husks and silk removed
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
Coarse salt and ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil
Sour cream (optional)
Preheat oven to 200o F. To remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.
Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4