If I was lucky enough to own white pants (L won’t let me), I wouldn’t pack them away this Labour Day weekend as custom dictates. I would wear them defiantly at least until Thanksgiving, I don’t like to give up summer without a fight.
Swimming in the lake is good, as far as I’m concerned, until at least the middle of October. So what if your teeth chatter a little; it’s not like there’s anyone around to hear. The hammock is good for weeks beyond that, especially if you’re good friends with a Hudson’s Bay blanket and a decent sweater. Shorts and sandals will see me through until the first snow.
But the corn, it’s almost done. Even one of summer’s unapologetic groupies like me has to concede this. It’s such a short season.
But there’s a little good corn left (left over, in fact) and I’m determined to make every golden kernel last.
You can make these fritters with fresh corn, but I always seem to have few leftover cobs in the fridge this time of year and they work just fine. Crispy, cheesy and just a little sweet, these make a hearty breakfast with a little maple spread on top. Or, serve them as a side dish with barbecued pork. They reheat very well.
Corn fritters
(adapted from a recipe by Michael Smith)
Serves four
3-4 ears fresh or cooked corn, kernels removed from cobs
3 eggs
3 tablespoons flour
3 tablespoons cornmeal
Salt and pepper
2 green onions, thinly sliced
1 cup Cheddar cheese, grated
1/4 cup canola oil
Whisk corn and eggs together. Add flour, cornmeal, salt and pepper. Mix. Add green onions and Cheddar. Mix again until all ingredients are incorporated.
In a deep ftying pan, heat oil to medium. When oil is hot, add a rounded tablespoon of batter. Flatten and fry for two to three minutes on each side until golden and cooked through. Serve plain or with maple butter.
For the maple butter
Whisk together equal amounts of butter and maple syrop.
Made these today. Well, I bastardized them. No onions. Used fresh chili peppers.
Needed more seasoning. Will try again.
I put curry sauce over them. Not maple butter. But I can see how the mb would be good.
Thanks. Curry sauce is a great idea!
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Dips or sidings that could be coupled with corn fritters are fruit, jam, honey, cream, or even creamed corn, baked and served with maple syrup.
Fabulous never had them with curry sauce before but just as yum as with maple butter Great as snack or side xx Ta!!
Glad you liked them!
try this receipe:
2 fresh corn, removed from cob.
1 small oinios finely chopped
2 green chillies finely chopped
cilantro finely chopped
ginger garlic finely chopped
salt to taste
red chilli power as per taste
Cumin powder 1/4 teaspoon
Coriander powder 1/4 teaspoon
Mix all these well. add 1 spoon rice powder and 1/2 spoon corn flour.
Mix well without adding water.
heat oil, drop this mixture using spoon. fry well. serve hot.
I ate these growing up, with syrup, ketchup and sometimes BBQ sauce. These taste like my childhood! Maple butter was fantastic!