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
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.


katrina said...

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