Corn fritters with maple butter

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.


8 thoughts on “Corn fritters with maple butter

  1. 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.

  2. Pingback: Meats, Roots and Leaves

  3. 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.

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