|Fried Corn Fritters|
Yeah, I know....not all that thrilling, but true, all the same. I have been afraid of hot grease since I will big enough to know what hot grease was and I wasn't even big enough to reach the stove yet!
My mother doesn't understand it nor does she know where the fear came from. She doesn't remember me ever getting close enough to the stove to get burnt by a pop of grease. Mom even wonders if she may have gotten burned while she was pregnant with me, if you believe those kinds of things.
Still, when my hubby asked me to make deep fried corn fritters for Valentine's Day, I knew my moment had come to face down my fear.
Failure was not an option.
After realizing I fully intended to try frying the fritters, my husband casually suggested that perhaps I should wait until he got home from work! I guess I should have been insulted, but it was actually a pretty funny comment at the time.
I carefully heated the grease in the kitchen kettle my mother had given us a few years ago and set about mixing up the fritter batter. When the grease reached 400º, I started dropping in the batter.
It took a several attempts and testing a few different tools before I had the nice round, puffy fritters you see in the photo.
But let me tell you, I was the domestic diva last night when Chris popped one in his mouth and pronounced it excellent! (Mind you, he hasn't had his mother's in 6 or 7 years, so I didn't have any real stiff competition.)
I had finally bested my fear of the hot grease. Yay me!!!
1 1/2 cups sifted all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1/4 cup milk
1 cup (8 oz.) cream-style corn
Fat for deep frying
Preheat the oil while mixing the batter.
Sift flour with baking powder, salt and sugar into mixing bowl. In separate bowl, combine eggs, milk and corn. Once mixed, add to dry ingredients. Stir only until dry ingredients are moist.
Drop batter by teaspoonfuls into hot grease (357º - 400º F). Fry until golden brown, approx. 2 minutes on each side. Drain and place on absorbent paper.
Serve hot and plain or sprinkle with confectionary sugar or drip syrup of your choice on the fritters. (Remember, this is the South—we put sugar in and on anything and everything!)
Yield: Approximately 30
This will conclude the food portion of our blogging! Unless I do something else fabulous.....like beignets! Hee!!