It's time for a Thursday Food Fest again, sponsored by A Way To Garden and Dinner Tonight. Today's star is the sweetest of the sweet corn, that yummy summertime treat.
Growing up on the farm, I never had store bought corn, probably until I went to college. We would feast on corn on the cob when it started coming in late July, and since my Dad and Grandfather stagger planted, (several rows every week or two) and planted a couple of varieties, we had it fresh for over a month. The first variety to come in was always the Butter and Sugar corn and the Silver Queen was always the last one, but was the favorite of many. With all this corn, we would spend several days freezing huge batches. We would freeze enough for us to have corn once a week for the entire year. With ten people to feed, that's a lot of corn.
One of the things my Mom would make with leftover corn on the cob was corn fritters. These were always a special treat and we could have eaten just this for dinner. I'll be making these later today, so I will post some pictures then. I hope you enjoy these. Please let me know how you like them.
1 egg beaten
1/2 cup milk
2 cups fresh cut corn
1 1/2 cups sifted all purpose flour
2 tsp baking powder
1 tsp salt
Dash of pepper
1 TBS melted bacon fat or melted butter
Mix egg, milk, and corn.
Sift dry ingredients and add to corn mixture.
Add bacon fat (or butter) and beat until well blended.
Coat pan (non-stick or cast iron would work best) with bacon fat or butter.
Drop by tablespoons into pan and cook until golden brown, turning once.
Drain on absorbent paper.
My Mom cooked them in a cast iron skillet and flipped them to cook on both sides.
4 years ago