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Corn Fritters Recipe

Our Corn Fritters are savory treats in the fall when all the farm fresh corn is available! If you’ve never tried to make them, then today’s the day!! Oh my. Pan-fried corn fritters are so simple to make, with only a few ingredients, like; roasted corn, flour, butter, baking powder, and milk! Then you quickly fry them in a small amount of oil AND then your tastebuds will be in heaven! 

Happy day it’s Fit Friday! We love hangin’ out with Miss Nichole from Pure Clean Fitness! She’s a been a part of our Friday’s for many years and we love her so much! Thank you, Nichole, for coming every week and sharing your awesome fitness knowledge with us! If you want check out more of our Fit Friday posts then CLICK HERE

Corn Fritters Recipe are savory treat in the fall when all the farm fresh corn is available! by cookingwithruthie.com

A look at some history of Corn Fritters

Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung. Fritters are found in many cuisines. The French beignets, Italian bigne, and Greek loukoumades are sweet cakes of the first type of fritter. 

Corn Fritter Around the World

Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying technique, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures.

European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods, none more famous perhaps than Southern fried chicken.

On the other side of the world, maize seeds from the Americas were introduced into Southeast Asia in the late 16th century through Spanish and Portuguese traders. The plant thrived in the tropical climate of Indonesia, and soon became a staple food plant in drier areas of central and southeastern Indonesia, since it requires much less water than wet rice. Coconut and palm oil have been essential elements of Indonesian cuisine for centuries. The deep fried technique using palm oil was probably borrowed from Portuguese colonists; and Indonesia has its own type of corn fritter, called perkedel jagung or bakwan jagung.

Corn Fritters Recipe are savory treat in the fall when all the farm fresh corn is available! by cookingwithruthie.com

Be sure to enjoy our Corn Fritters Recipe along with some of our other favorite appetizers, too!

Corn Fritters Recipe are savory treat in the fall when all the farm fresh corn is available! by cookingwithruthie.com

YAY!! Fit Friday is here…

To do the one-mile time trail, Galloway recommends starting with an easy mile warm up. For me, that generally means I start with a walk for a minute or two then slowly ease my way up to a comfortable pace. At the end of the one mile warm up, do some accelerated striders– just easing the speed into those fantastic legs of yours. Now it is time for your one mile test. This is an all out effort for one mile, try to maintain a pretty steady pace for the entire mile. Afterwards, be sure to come down nice and easy. At a minimum, walk for 5 minutes. I like to easy run at least another mile.
 
This is a great test to complete every few weeks of training. It helps you adapt your training plans as needed. Now… let’s get fast!
 
Yield: 12

Corn Fritters

Corn Fritters Recipe are savory treat in the fall when all the farm fresh corn is available! by cookingwithruthie.com

Our Corn Fritters Recipe are savory treat in the fall when all the farm fresh corn is available!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • ½ cup roasted corn
  • 1 cup all purpose flour
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • ½ teaspoon sea salt
  • 1/4 teaspoon fresh cracked pepper
  • ⅓ cup canola oil

Instructions

  1. In a large mixing bowl combine corn and dry ingredients; mix well.
  2. Add milk and melted butter; stir just until combined.
  3. In a medium skillet heat oil over medium high heat.
  4. Once hot approximately 325 degrees F or almost to a smoke point; drop batter by heaping tablespoon.
  5. Cook each side 2-3 minutes until golden brown, remove to paper towel lined plate.
  6. Serve warm with utah fry sauce or barbeque sauce.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 156mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 2g

Fall in love with our Corn Fritters Recipe this fall and tell us all about it in a comment! 🙂 

We love to hear about your magical cooking moments. If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

One more thing before you go…

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Thanks for sharing in the CWR blog-love!

Love Always,

Nichole, Ruthie & Madeliene 

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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