Corn Fritters
November 10, 2015 1:03 PM Subscribe
I have half a can of fire roasted corn and half a poblano pepper. Assume standard staples and cookware. I need, must have, want corn fritters. Specific recipes desired. Thanks!!
my recent food & wine had a yummy looking recipe that used jalapeno jelly as a condiment. their website is giving me fits though so i can't link it.
i dogeared it to try for thanksgiving because it looked so good.
posted by domino at 2:38 PM on November 10, 2015
i dogeared it to try for thanksgiving because it looked so good.
posted by domino at 2:38 PM on November 10, 2015
Response by poster: SaraJane (which is my maiden 1st & middle) - I saw that recipe, but what I want is one that someone here has actually tried. Some that I've tried before are too cake-y or flour-y and others don't stay together. Maybe I'm doomed to try them all.... (It's a tough job and all that)
posted by PorcineWithMe at 3:04 PM on November 10, 2015
posted by PorcineWithMe at 3:04 PM on November 10, 2015
It's a little trashy, but I've had great success with Jiffy corn muffin mix.
posted by neroli at 4:07 PM on November 10, 2015
posted by neroli at 4:07 PM on November 10, 2015
Jiffy corn muffin mix is not trashy. JCM mix is LOVE.
I have made those fritters and the only thing is to be careful with the salt since canned veggies are sometimes quite salty on their own. If they come out a bit too light on salt I bet Maldon Smoke Salt would be awesome on top. I may need to make some to confirm.
posted by 26.2 at 4:58 PM on November 10, 2015 [3 favorites]
I have made those fritters and the only thing is to be careful with the salt since canned veggies are sometimes quite salty on their own. If they come out a bit too light on salt I bet Maldon Smoke Salt would be awesome on top. I may need to make some to confirm.
posted by 26.2 at 4:58 PM on November 10, 2015 [3 favorites]
Best answer: Amish Corn Fritters. Are what you want, super simple recipe great flavour. I like to add a little creamed corn to the mix too to put the corn flavor into the batter, but you don't have to. If you can get hold of some sweet chilli sauce from an Asian grocer these are great to dip into it.
posted by wwax at 9:22 PM on November 10, 2015
posted by wwax at 9:22 PM on November 10, 2015
Response by poster: Wwax- have you made them? How in the hell do you grate corn? I threw a couple tablespoons of flour and an egg into a bowl with the corn and poblano and a little minced onion and salt last night. It worked, but maybe breaking down the kernels would help with the creamy corniness I'm looking for.
posted by PorcineWithMe at 3:15 AM on November 11, 2015
posted by PorcineWithMe at 3:15 AM on November 11, 2015
Best answer: Okay, I make these all the time. I'm gonna go with proportions rather than straight measurements, because I do big batches/little batches. They are delicious.
DRY
Cornmeal (1 part)
Flour (1-1/2 parts)
Baking Powder (1 teaspoon per 1 part corn meal)
Sugar (about a tablespoon per 1PCM)
Salt (to taste, usually a pinch or two)
Fresh Ground Black Pepper (to taste)
LIQUID (see cooks note)
Milk and/or Buttermilk (1 cup if using a full cup of corn meal)
Egg (1 per cup of corn meal)
Butter and/or Olive Oil (1/4 cup if using a full cup of corn meal)
ADDITIONS
Corn (handful or so per 1PCM)
Peppers (handful or so per 1PCM)
Hotsauce (couple of glugs)
Chili Sauce (tablespoon or so)
Shallots and/or Onion
Shredded Cheese (handful or so per 1PCM)
Mix liquid ingredients add cheese (optional), then add mixed dry ingredients.
I generally sauté the peppers/corn/shallots in the amount of butter/oil required for the recipe, then dump the whole lot into my batter once it's cooled a bit.
Cooks note:
You can adjust the liquid to dry and make different things. Just add more milk.
• Get it the consistency of pancake batter and you can make Corn Dodgers by pouring batter into a smoking hot cast-iron skillet.
• Lighten up the wet and get a drop cookie-consistency, and you can drop spoonfuls into hot oil, deep fry and make hushpuppies (really good).
• Go medium, and you can bake (400 for 20-25 minutes) corn sticks in a pan like this one.
I usually let the batter rest a bit, to activate the baking powder and allow the liquid to permeate the dry. This will also make your batter thicker. All these go really well with some hearty seafood stew or chowder.
Oh, and you can also use a potato masher to crush up the corn kernels while you're sautéing them.
Bon appetit!
posted by valkane at 5:46 AM on November 11, 2015 [1 favorite]
DRY
Cornmeal (1 part)
Flour (1-1/2 parts)
Baking Powder (1 teaspoon per 1 part corn meal)
Sugar (about a tablespoon per 1PCM)
Salt (to taste, usually a pinch or two)
Fresh Ground Black Pepper (to taste)
LIQUID (see cooks note)
Milk and/or Buttermilk (1 cup if using a full cup of corn meal)
Egg (1 per cup of corn meal)
Butter and/or Olive Oil (1/4 cup if using a full cup of corn meal)
ADDITIONS
Corn (handful or so per 1PCM)
Peppers (handful or so per 1PCM)
Hotsauce (couple of glugs)
Chili Sauce (tablespoon or so)
Shallots and/or Onion
Shredded Cheese (handful or so per 1PCM)
Mix liquid ingredients add cheese (optional), then add mixed dry ingredients.
I generally sauté the peppers/corn/shallots in the amount of butter/oil required for the recipe, then dump the whole lot into my batter once it's cooled a bit.
Cooks note:
You can adjust the liquid to dry and make different things. Just add more milk.
• Get it the consistency of pancake batter and you can make Corn Dodgers by pouring batter into a smoking hot cast-iron skillet.
• Lighten up the wet and get a drop cookie-consistency, and you can drop spoonfuls into hot oil, deep fry and make hushpuppies (really good).
• Go medium, and you can bake (400 for 20-25 minutes) corn sticks in a pan like this one.
I usually let the batter rest a bit, to activate the baking powder and allow the liquid to permeate the dry. This will also make your batter thicker. All these go really well with some hearty seafood stew or chowder.
Oh, and you can also use a potato masher to crush up the corn kernels while you're sautéing them.
Bon appetit!
posted by valkane at 5:46 AM on November 11, 2015 [1 favorite]
maybe breaking down the kernels would help with the creamy corniness I'm looking for
I'm thinking to get what you're looking for, you ideally want to start with super-fresh corn on the cob, slice the tops of the kernels into a bowl, and then using the back of a knife, scrape the cobs back and forth, collecting the cream and pulp into the same bowl. You can then use this ingredient as an addition.
This works with corn that has been roasted on a grill as well. In my experience, you're never gonna get that fresh, creamy corn flavor using canned corn.
posted by valkane at 6:35 AM on November 11, 2015 [1 favorite]
I'm thinking to get what you're looking for, you ideally want to start with super-fresh corn on the cob, slice the tops of the kernels into a bowl, and then using the back of a knife, scrape the cobs back and forth, collecting the cream and pulp into the same bowl. You can then use this ingredient as an addition.
This works with corn that has been roasted on a grill as well. In my experience, you're never gonna get that fresh, creamy corn flavor using canned corn.
posted by valkane at 6:35 AM on November 11, 2015 [1 favorite]
Response by poster: Ok, I really, really wanted to be able to do the Jiffy mix (because I'm lazy), but it's got lard in it. I'm a vegetarian so that's a no go. I will say that other than the lard, the ingredients are about the same as valkane's recipe.
I went with half fresh kernels and half creamed corn and some finely sliced scallions in Valkane's recipe and they were delish. Corn fritters are fun because they are endlessly adaptable.
Thanks to everyone for their responses!
posted by PorcineWithMe at 1:14 PM on December 11, 2015
I went with half fresh kernels and half creamed corn and some finely sliced scallions in Valkane's recipe and they were delish. Corn fritters are fun because they are endlessly adaptable.
Thanks to everyone for their responses!
posted by PorcineWithMe at 1:14 PM on December 11, 2015
Sorry I took so long to get back to this question. If you google Corn Grater you come up with lots of designs, they are about $10 each I got mine at a second hand shop for 50c, guessing no one knew what it was. I will use a can of sweet corn & some creamed corn when I am feeling lazy.
posted by wwax at 12:36 PM on December 14, 2015
posted by wwax at 12:36 PM on December 14, 2015
This thread is closed to new comments.
posted by sarajane at 2:37 PM on November 10, 2015