Corn Fritters

 

I found this little gem of a recipe in the latest copy of Edible Ottawa. Have you seen it around town yet?? It's a new-ish magazine that you can get for free at many locations across the city. Their mission is to be the community resource that connects the dots of seasonal, locally grown foods. I belive they're going onto their fourth edition soon, but there's still time to pick up the latest copy at Bridgehead, Herb & Spice, or The Piggy Market to name just a few places; or check out the list here.

 

To be honest I've never been a huge fan of corn, it's just not something I ever consider as an option, but I've got to say these little corn fritters are addictive. They are just the right amount of sweet and the corn gives them a really wonderful texture. I found a bag of organic, grown in Canada corn in the freezer section at my local grocery store and then just thawed it a little in the microwave before making the recipe.

 

Corn Fritters

 

1 cup flour

1 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

1 egg

1/2 cup milk

2 Tbsp melted butter

1 1/2 cups fresh or frozen corn

 

In a mixing bowl, combine the dry ingredients by first sifting the flour, then mixing in the baking powder, salt, and sugar. In a separate bowl beat the egg, milk, and 1 Tbsp of the melted butter together. Mix the wet and dry ingredients together until a slightly thick pancake batter is formed. Gently fold in the corn until it is evenly distributed throughout the batter.

 

While your batter rests for a few minutes, heat a sauté pan with the remaining butter. When the butter just starts to bubble, pour in the batter to form three-inch wide fritters and cook until they turn a golden brown.

 

Serve with butter and maple syrup.

 

 

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