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!
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.
Be sure to enjoy our Corn Fritters Recipe along with some of our other favorite appetizers, too!
YAY!! Fit Friday is here…
- 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
- In a large mixing bowl combine corn and dry ingredients; mix well.
- Add milk and melted butter; stir just until combined.
- In a medium skillet heat oil over medium high heat.
- Once hot approximately 325 degrees F or almost to a smoke point; drop batter by heaping tablespoon.
- Cook each side 2-3 minutes until golden brown, remove to paper towel lined plate.
- Serve warm with utah fry sauce or barbeque sauce.
Amount Per Serving: Calories: 128 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 8mg Sodium: 156mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 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: email@example.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!
Nichole, Ruthie & Madeliene