By Kelly Bogard
Drive through the country and you’ll see combines rolling through seas of gold. That can only mean one thing. It’s corn harvest time in Central Texas.
It’s a busy season for farmers. And they’re working long hours. Prepping equipment early in the morning. Harvesting late into the night. And moving from field to field during the day.
Be on the lookout for that farm equipment! Tractors and combines have top speeds of around 20-25 miles per hour. Our cars can close large gaps in seconds!
And even though most corn harvested in the Central Texas area is field corn used for livestock and wildlife, it still makes me think of one of D’s favorite sweet corn treats.
For Corn Fritters, you will need…
1 can cream corn
1 can sweet corn, drained
1 tsp. salt, divided
1/2 tsp. pepper, divided
1/2 c. yellow cornmeal
1/2 c. flour
1/3 c. milk
1 egg white
1 tsp. sugar
oil for frying
Crispy on the outside and warm and gooey on the inside. These golden patties are great with fried chicken and fish. They’re a true southern delicacy.
Once you have everything well combined, use a small scoop to make the patties and line them on the baking sheet. Just scoop like you would for cookies. They will spread on their own. Place in the freezer to harden for at least four hours or overnight.
When you are ready to cook the fritters, prepare the batter by combining the cornmeal, flour, milk, remaining salt and pepper, egg white and sugar in a medium-sized bowl. Whisk until everything is combined. This is also when you want to start heating your oil to medium-high heat.
Dip one of the frozen corn patties into the batter and then quickly, but gently, into the hot oil. I usually try to do about three at a time. Because the corn is frozen, it will pop in the grease more, so be sure to protect yourself as you fry. Once golden on both sides, remove it to cool on a lined plate. Repeat until all of the fritters are fried.
As a side dish or appetizer, this dish has true southern flair.
If you are out on any country roads, please be sure to watch out for farmers and ranchers. They’re working to make sure you have nutritious foods for your family and ours. From all of us at Texas Table Top, enjoy!
Recipe: Corn Fritters
Summary: Golden-fried sweet corn patties
- 1 can cream corn
- 1 can sweet corn, drained
- 1 tsp. salt, divided
- 1/2 tsp. pepper, divided
- 1/2 c. yellow cornmeal
- 1/2 c. flour
- 1/3 c. milk
- 1 egg white
- 1 tsp. sugar
- oil for frying
- Mix both corns and half of the salt and pepper in a bowl until well-combined.
- Scoop small amounts of the corn mixture onto a lined baking sheet.
- Place in freezer for at least four hours or overnight to harden.
- Once the corn is frozen, mix together the remaining ingredients in a medium-sized bowl.
- Dip the frozen patties in the batter, coating both sides, and move straight to the heated oil.
- Because the corn is frozen, the oil will pop more. Be sure to protect yourself while frying.
- Fry until both sides of the fritter are golden.
- Remove to a lined plate to cool and remove excess grease.
- Repeat until all the fritters are cooked.
- Serve warm.
Cooking time (duration): 0 hour(s), 20 minutes
Number of servings (yield): 1 to 1 1/2 dozen