Or corn critters and Dad jokingly calls them.
A few days ago, when I told Gabriel that I was making corn fritters to go with dinner, It took a while to explain exactly what a corn fritter was. Gabriel finally settled on a doughnut with corn in it, but I still maintain that it’s a corn fritter.
I realize that not everybody’s corn fritters are sweet, but that’s the way my mother always made them, so when I think of fritters, I think of deep-fried, crispy on the outside, with sweet corn kernels sprinkled throughout the fluffy inside, and of course, rolled in powdered sugar… or if you want to be a little healthier, some maple syrup.
Here’s my version, slightly modified to suit our gluten-free diet.
1 1/3 cups flour mix
1 1/2 baking powder
1/4 teaspoon salt
2/3 cup milk
1 1/2 cups whole kernel corn
Sift together flour, baking powder, and salt. Blend in milk and egg. Add corn.
Drop from Tablespoon into deep, hot fat (365-375 degrees), and fry until golden, rolling over if possible – sometimes round fritters won’t stay turned.
Drain on paper towels and serve with maple syrup… or so says the recipe. We always rolled them in powdered sugar.
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