In the 50's, my mother used to make corn fritters that were fantastic. She can't find her recipe, but thinks it involved separating the eggs and whipping then folding in the egg whites.They also had either canned corn or canned creamed corn. They were cooked on a griddle, not deep-fried.We ate them with maple syrup. Very yummy! Does anyone have a recipe for this style of corn fritter? Thanks!
I've never had corn fritters on the griddle (always deep fried balls) but growing up my dad would make Sunday pancakes, both regular for me and him, and corn pancakes for my brother and mother. I never liked it as a kid, but as I got older I started to love them! But it's a basic pancake recipe (or mix) with corn mixed in, then fried on a griddle. I always liked it with syrup but my mom would put mayo on it (weird, huh?) Maybe that's close to what you're talking about?
My nana made fabulous corn fritters fried on the griddle-- almost like very buttery, light pancakes (no sugar, though). I replicate them with the recipe from Joy of Cooking-- it calls for grated corn which is absolutely key. This way you get all the sweet corn meat and none of the tough kernel skin. She always served hers with fried red tomatoes-- just dip slices of red tomato in seasoned flour and fry in butter. They tend to get a little soggy, but that's part of the deliciousness... I have also done something a bit fancier by serving seared fish on top of the fritters with a mango salsa.
here's another breakfast fritter:
mix together: 2/3 cup of cornmeal, 1/2 cup all-purpose flour
add: 1 cup buttermilk, 2 Tablespoons of melted butter, and one large beaten egg (you could separate the egg and whip the egg whites and then fold into the batter)
add: one ear of corn, scraped (1/2 cup of fresh kernels)
drop by spoonfuls on hot greased skillet
serve hot with maple syrup or honey
I like your mom's addition of canned cream corn and will add it to this recipe! thanks.
I think Cynsa's on the right track, but here's my recipe for 2 - 3 people, which has different proportions and you wind up with a really creamy corny tasting pancake.
4 cups corn
1/2 cup corn meal
1/2 cup flour
1/2 tsp salt
2 tsp sugar
1/2 tsp baking powder
1 large egg, slightly beaten
1/4 cup buttermilk
3 Tbl butter, melted, cooled
It's important the way you get the corn off the cob and that it be from fresh corn on the cob. So I only make this during fresh corn season. You take a knife and slit each row of kernals and do this for the entire ear. Then you run the back, or dull part of the knife down cob, letting the corn milk drip into a bowl. This is some work, but the results are well worth it.
In a large bowl combine all the dry ingredients. In a small bowl whisk the egg, buttermilk and butter. Add this to the dry ingredients and stir until just mixed. Lastly fold in the corn. Then you just cook this in a skillet like you would pancakes.
Usually I decrease the dry ingredients slightly and increase the wet, this gives you a nice soft, milky consistency to the pancake. These are really great done in this manner.
I have a 1950's-era Jewish food cookbook by Jenny Grossinger, of the long-gone Catskill Mountains hotel family; her recipe for corn fritters calls for separating the eggs, beating the whites to soft peaks, then folding into the rest of the batter. The first batch was always fine but the batter deflated a LOT while that first batch were frying, so the second batch was a disappointment. Two pans? Great big pan? Might have worked. I sort of abandoned the recipe because of the deflating batter; maybe I'll dig it out and try it again.
Hi. I saw a Baking With Julia video the other day where her guest made something which required beating egg whites. She used half the mixture, and the the other half she left in the Kitchenaid mixer, beating at low speed until she was ready for them, so they would not deflate.
I found a corn fritter recipe on an interesting site called "Cooking for Engineers", It's supposed to be the one that they serve at the E & O Trading Company, and is the only thing I liked the couple times I ate there. They sound sort of like what I've had in mind. Here's the link for all of you engineers (and non-engineers) out there:
Whoa, looks like I'm a little late in replying, but saw another poster who just recently commented, so here goes. These are my absolutely favorite summertime breakfast and I too set out to recreate mom's recipe. The one I have written down from here involved the egg white thing as well, but nothing turned out to my satisfaction. So after trying a recipe that Gourmet had in their magazine a few years back, I played with it and was finally able to come up with the most creamy, deliciously corn flavored pancakes you can imagine. This recipe requires a technique that is a bit labor intensive. Not too bad if you are only doing a few ears, but more difficult if you are doing for a large group. The thing is the unique flavor is only achieveable if you use this technique and do it in the morning when you are going to mix up the batter. Beleive me I'v tried making ahead of time and it isn't the same. The technique is to take fresh corn, shuck the ear then with a long knife slit each row of kernels. Then turn the knife around so you are now working with the flat, dull back end, run this end over the slit kernels while holding over a bowl to in effect milk the ears. You catch all the creamy corny goodness this way. Depending on actual size about 4 - 6 ears are required to produce 2 cups of the milked corn. OK, here's the recipe:
½ cup corn meal
½ cup all purpose flour
½ tsp salt
2 tsp sugar
½ tsp baking powder
1 large egg, beaten to mix
3 Tbl butter melted and cooled
¼ cup buttermilk
1) Shuck corn and run sharp edge of long knife down each row of kernels, slitting all of them.
2) Once all kernels on an ear are slit, using dull back side of knife scrape the milk into a bowl.
3) Into a large bowl combine all 5 dry ingredients.
4) In small cup combine first the egg and butter then whisk to incorporate the butter, then add the buttermilk.
5) Add the wet ingredients to the dry ingredients, then fold in the corn.
6) Cook in skillet like pancakes.
Notes and comments
• With this recipe you are going for a batter that is just barely held together by the flour. This gives you the best corn taste.
• To accomplish this use slightly more of the liquid ingredients and less of the dry ingredients. Hold back some of the dry when you mix the first couple times you do this until you’ve cooked a couple of these and get a feel for how loose this should be. You want them only just solid enough so you can flip them without them coming apart.