Spicy corn nuggets8/4/2023 Most of the recipes I found in the Texan press were from the earlier part of the 1900s, with media coverage dropping off in the latter part of the century. Other variations included either separating the egg or using baking powder for loft going with fresh or canned corn and keeping the batter thick or thinning it with milk. Semantics aside, however, the concept and result was the same.Īs I began to research, I learned that my great-grandmother’s method was common, though many submerged their batter completely into boiling fat instead. As such, she called her rendition corn cakes instead of corn fritters. My grandma noted that my great-grandmother didn’t deep-fry her battered corn but instead formed them into discs and cooked them in a shallow pool of hot lard or shortening in a skillet much like salmon patties or pancakes. She explained that my great-grandmother would take corn that the family had grown and canned at their farm, and she would mix it with egg, seasonings, and flour to form a batter. She replied that while they were not in her repertoire, her mother had cooked them often when my grandma was growing up in in the 1930s. Thinking back to that pre-trip meal, I decided a batch of fritters would be welcome and ideal.įirst, I called my grandma and asked her if she had ever prepared corn fritters. But recently, I was making fried chicken in my new home in Dallas, and saw I had several cobs in my refrigerator. When I returned to New York, corn fritters were not on local menus, and in time I forgot about them. While I had the option to dip them in cream gravy or buttermilk dressing, they were equally satisfying on their own. But the true revelation was the corn fritter with its sweet pops of fresh kernels snuggled into a crisp and savory pastry. The chicken was juicy and the biscuit was flaky, so I was a happy customer. One of the options was corn fritters, which I wasn’t familiar with at all, so in the name of research, I included those with my dinner. Biscuits were included and I had a choice of a side. I chose a spot that specialized in Texan comfort food, and ordered a two-piece chicken plate with dark meat. While ordinarily, I’d eat Tex-Mex, my grandma had been talking about fried chicken and all the accoutrements, so I had a craving for that instead. Fry the corn fritters in a big pot of hot oil until golden brown and you’re done.On the way to DFW airport a few years ago, I stopped at a restaurant to grab one last bite before I flew back to New York City. You can make the batter a few hours in advance but I would give it a good stir and add a little more milk just before frying if it thickens too much. I like adding spicy jalapeños to the batter as I think corn and heat go together SO well and the cheese? Well, cheese just makes everything better, doesn’t it? Frozen corn works just as well as freshly shucked corn and so does canned corn. The great thing about these sweetcorn fritters is that you can use corn in any shape or form. However you make them and for whatever reason, these will definitely be a hit and you will be praised by your friends and family. These jalapeño corn fritters make the perfect summer snack with drinks (save this one for the next time your hosting someone for a rugby game and helllooooo perfect Superbowl snack and can be made in mini sizes and served with a sweet dipping sauce as a delighful canapé. Heaven, right? The twins dubbed this “one of the most delicious things you’ve ever cooked” and the husband promptly ate +- 12 of them. Sweet, delicate corn in a light, fluffy batter flavoured with mature cheddar and spicy jalapeños. As soon as the corn fritters were cool enough to eat, I practically inhaled one and you guys. So when this idea popped into my head I was beyond excited and wasted no time getting in the kitchen to whip up a batch. Make me a good corn fritter and I’m yours. My favourite way of all to eat corn however is in a corn fritter. Simply steamed, slathered in butter, mixed into batter to make a delicious corn bread or roasted in a salad. ![]() What is it about sweetcorn? Why is it so damn delicious? I have always loved this humble vegetable but of late I find myself craving it.
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