Tuesday, November 12, 2013

Vermont ~ Corn Fritters

Kylen LOVED these corn fritters, similar to cornmeal cakes or johnnycakes.  Johnnycakes were originally called "journey cakes," because they were small and easily portable.  I saw a recipe that called for fresh corn scraped from the cob, but I decided to try an easier version with canned cream-style corn.

Corn Fritters

4 cups vegetable oil for deep-frying or enough to pan fry
1 can cream-style corn
1egg
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 tbsp sugar

Optional toppings: maple syrup, jam, or powered sugar
 
Heat oil in a medium sized pot on medium-high heat. In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients; mix until just blended.

Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with desired toppings.




1 comments:

katrina said...

well these look delicious!! Going to have to try them!