An Adventure Story
I first made Corn Fritters on a houseboat trip in an effort to save our soggy, thawed, used-to-be fresh corn. Boiling certainly didn't help and grilling couldn't save it either. "Make fritters," someone said, so I had to come up with a Corn Fritters recipe using ingredients I had on the boat. And did I mention I had never made fritters before?
I used to think all
fritters were deep-fried but I remembered that "flat as a fritter"
commercial from a while back and figured they could be pan-fried as well. In
the end, they were out-of-this-world good. It was just lucky happenstance, an
adventure, but I will forever make them this same way, frittering my days away.
2 cups corn kernels
1/2 cup diced yellow or green onions
1 cup Panko crumbs
1/4 cup powdered coffee creamer
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
Bisquick (1-1/4 cups, give or take)
Oil for frying
In a medium bowl, stir together the corn, onions, Panko, garlic, salt, pepper, and eggs. Add Bisquick, a little at a time, until the mixture reaches a texture between a batter and dough. (If need be, you can add a little milk or water to your mixture to get the right consistency.)
Coat a large skillet or griddle generously with cooking oil and heat to medium-high heat. Drop heaping tablespoons of the fritter mixture into the skillet; use the back of the spoon to flatten them a bit. Fry the corn fritters for a few minutes on each side until just beyond golden brown. Fry in batches.
Serve plain or with guacamole / avocado dip, sour cream, aioli or salsa. Makes about 16 fritters.
Drop by heaping teaspoonfuls into hot (375˚) oil and fry until golden brown on all sides. Because they're smaller than the pan-fried corn fritters, you'll get 24-30 fritters.
Sweet Corn Fritters:
Omit the garlic and pepper. Sprinkle sugar over the cooked fritters, or top with butter and syrup or jam.