Life Food

Corn fritters: Breakfast, brunch or appetizers

Don Houston of Hearty Fare

By Don Houston

Don Houston

Don Houston

Corn has been with us for a long time; the Natives roasted it and we boiled it. Yet, I don't why we call boiling corn a corn roast. The quality of sweet corn has improved dramatically in my life time. The new varieties especially the new all yellow are much sweeter and have a longer shelf life after picking. It should be noted that most sweet corn is non-GMO.

America's Test kitchen does an amazing amount of recipe testing and food science testing; they found that the best cooked temperature for corn on the cob is 170 F. They also found that the best way to reach that temperature precisely is to bring 4 litres of water to a boil; add 4 cobs of corn that fit the pot; put a lid on and turn off the burner.

Set a timer for 10 minutes and you have perfectly cooked corn on the cob. You can adjust the amount of water for larger amounts; but the time remains the same.

This week's recipe is pretty simple if you want to try something different with some fresh corn. As noted the fritters make a nice base for last weeks pork rillettes recipe.

Corn fritters

Breakfast/Brunch or appetizers

Ingredients

  • 1 Cup All-purpose flour
  • 3/4 Cup Beer
  • 1/4 Tsp.Salt
  • 2 EarsSweet corn, husked and kernels cut off (about 2 cups)
  • 1/4 Cup Canola oil


Method

Put the flour, half the beer, and the salt in a bowl and mix with a whisk until smooth. Add the rest of the beer and the corn kernels and mix well.

Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat. When it is hot, use a 1/4-cup measuring cup to make 4 small or two medium fritters. Cook for about 4 minutes, then flip over with a spatula and cook for 4 minutes on the other side, or until cooked through. Transfer the fritters to a wire rack. Repeat with the remaining oil and fritter batter.

The medium sized fritters are great as a pancake with maple syrup. The smaller size can be crisped in the oven and used as crackers for hors d'oeuvres such as the pork rillettes from last week.

If you need any information on Free Run Chickens, Black Angus Beef, Mennonite Sausage/bacon/pork/poultry, local Ontario Lamb, Home-made and Naturally raised or grown products, recipes you would like to see, or food items you can't locate, visit our Farm Market 3232 Burnham St. N. Camborne. Open Wed to Sunday(see ad in Thursday's Northumberland Today classified section) or e-mail me at houstonbakery@airnet.ca Visit www.houstonsnaturalmeats.ca