I love the fact that I’m using leftover corn for this recipe. Its even more fabulous because it was actually used in my recipe for Summer Corn & Blackberry Ice Cream that is one of the desserts for the Fairies in the Forest Twilight Soiree I threw to celebrate the last days of summer with our friends.
How often do you get a chance to make a side dish/entree with an ingredient used for a dessert? This is one of the very few times, I would venture to guess. The fresh corn from the cob was steeped in a sweetened milk mixture that was used in the cooked ice cream base, but after it was stained out, was left in a completely usable state.
So what do you do with all this leftover, sweetened corn? As I mentioned in the ice cream post, I used half in a batch of cornbread, and this is how I used up the remainder.
I love corn fritters, done either savory or sweet, it doesn’t matter. What is great about this combo, is that I can have both taste sensations simultaneously, why choose?
The fritter recipe is kept plain, no added sweetener or any savory elements like scallion, making it the perfect foil for a dollop of my divine Wild Turkey Maple Bacon Jam! I’ve been known to sneak a small spoonful of the jam before the meal is even served. It’s that good.
When a smoky ingredient like bacon is added to a sweet, its always wonderful. When I pair a savory element like onions with a sweet like maple, it a winner too. When you pull out the triple whammy and combine all three flavor profiles in the mix, its nirvana! Make sure you check out the recipe for Wild Turkey Maple Bacon Jam under Specialty Items in the IFAFL Recipe Index.
I find it very disappointing when we go to a restaurant and one of my friends orders something “without the…”. The chef took great care in designing the dish with a combination of elements, that when brought together, reflect the culinary sensations they want you to experience. If you don’t try the dish as served, you haven’t eaten the chef’s creation and cannot judge it accordingly.
Same goes with this recipe, you really need to try it as it was created in my devious little mind. Close your eyes and think, “I like salted caramels, so…”. Give this recipe a try when you have some extra corn, or hopefully, you’ll have it leftover from making your own batch of Summer Corn & Blackberry Ice Cream.
Let me know how you like the sweet and savory combination of the sweet corn fritters and its jam accompaniment. I’d love to know!
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- 3 cups cooked corn kernels, leftover, frozen or fresh
- 1 cups AP flour
- 1 Tbs. sugar
- 1 tsp. baking powder
- 1 Tbs. chives, chopped
- 2 eggs
- 3/4 cup 1/2 and 1/2
- 1 tsp. salt
- 1/2 tsp. fresh ground pepper
- Oil for frying
- In a large bowl, add the corn, flour, sugar, BP, S&P and combine well.
- In a small bowl, lightly beat the eggs, add the cream and combine well with a whisk.
- Add the egg mixture to the large bowl and stir until totally incorporated into the flour and corn.
- Place a nonstick frying pan over medium-high heat. Once heated through, add a thin coating of oil. (hot pan-cold oil-food-won't-stick)
- Add 2-3 tablespoon sized dollops of the fritter batter to the pan (smaller for appetizers) and flatten into a round with the back of a spoon.
- Cook the fritters for 2-3 minutes per side, making sure they are nicely browned on both sides and completely cooked through.
- Transfer the cooked fritters to a paper-towel lined wire rack, or baking sheet.
- As soon as they come out of the pan, give them a sprinkling of kosher salt.
- Repeat the steps for the remaining batter, adding oil to the pan as necessary.