I feel like I haven’t posted in forever! It’s been a really busy week, one of those where your brain feels full and the work never seems to end. I can’t believe I’ve actually made it to Friday. I’m really behind in cooking and baking for Valentine’s Day, which is a little sad since desserts are so much fun. But that’s ok, I still have the weekend to post a few recipes so you guys can make something special on Wednesday.
This is the first of two recipes for Mardi Gras. I am determined to make it to New Orleans one year to celebrate. Unfortunately, this is not that year, but that doesn’t stop me from celebrating with a little food at home! Tomorrow I’ll be making an easier version of king cake (without a plastic baby inside since I’m always afraid someone will swallow it). I wanted to make something that could be considered real food instead of just desserts, so I cooked up sweet corn fritters. They were easy and relatively healthy, I just wish I had some Old Bay seasoning to add. Then they would’ve been perfect!
Tips from Experience-ish: If you’re using a smaller pan, don’t add the whole 2 tablespoons to start. It’ll be too much oil, and your fritter will be swimming in it.
Sweet Corn Fritters
- 2 cups corn kernels
- 1/2 cup flour
- 1/3 cup cornmeal
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup milk
- 1 egg
- 4 tbsp olive oil
In a medium bowl, sift together thw flour, cornmeal, salt and baking powder. Make a well in the middle of the dry mixture. Crack the egg and pour the milk in the well.
Whisk with a fork, then whisk into the flour until just combined. With a spatula, fold in the corn kernels.
Heat a nonstick skillet over medium-low heat with 2 tablespoons olive oil. When the oil is hot, spoon batter into the skillet to make 2 inch fritters. Cook for 3 minutes until the sides start to cook then flip and cook for another 3 minutes.
Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches.