Corn Fritters
Recipe testing this week found me making these delicious corn fritters:
Corn fritters with local cornmeal, molasses, and fresh corn
The recipe, with all due kudos, is from Stone Soup. I upped the amount of fresh corn, but other than that it’s true to the sweet, crunchy flavor I found when I lunched at Stone Soup recently. (I think the secret ingredient is the ½ cup of molasses.) It’s really delicious with a dollop of homemade applesauce or homemade tomato salsa.
Corn Fritters
2 cups local cornmeal
1 cup all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups milk
1 cup buttermilk
½ cup molasses
Kernels from 3 ears corn, or 1 ½ cups frozen corn
1 tsp. toasted cumin seeds
Chili flakes (to taste)
Oil for frying
Combine all the ingredients and mix well. Heat a skillet with enough oil for frying and place dollops of batter in the skillet. Fry until golden brown on each side. Fry in batches until the batter is done. Serve warm.
Adapted from Stone Soup
Corn fritters with local cornmeal, molasses, and fresh corn
The recipe, with all due kudos, is from Stone Soup. I upped the amount of fresh corn, but other than that it’s true to the sweet, crunchy flavor I found when I lunched at Stone Soup recently. (I think the secret ingredient is the ½ cup of molasses.) It’s really delicious with a dollop of homemade applesauce or homemade tomato salsa.
Corn Fritters
2 cups local cornmeal
1 cup all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups milk
1 cup buttermilk
½ cup molasses
Kernels from 3 ears corn, or 1 ½ cups frozen corn
1 tsp. toasted cumin seeds
Chili flakes (to taste)
Oil for frying
Combine all the ingredients and mix well. Heat a skillet with enough oil for frying and place dollops of batter in the skillet. Fry until golden brown on each side. Fry in batches until the batter is done. Serve warm.
Adapted from Stone Soup