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The Best: Puffy Corn Fritters

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Food column by Mary Alice Holt

By Mary Alice Holt

Since corn is in season now, I thought I would share my favorite corn recipes with you. I think all these have been printed in this column at some time or another; they’re all great.

The Puffy Corn Fritters recipe is from Frankie Bell of Hodgenville; her mother used to make the corn fritters when Frankie was a child. Warren Wheat was editor of The News-Enterprise when I ran this recipe and he was wild about these because he ate them as a child, too.

Becky Thomas, who works in the produce section at Kroger on Towne Drive, gave me the recipe for the Savory Grilled Corn on the Cob; the recipe originally came from Kentucky Farm Bureau. Becky’s family raises corn, so she knows a good recipe when she sees it.

Polly Shaw of Elizabethtown gave me the recipe for Fresh Corn Cakes. I have always loved corn cakes, but the only recipes I had were for corn cakes made with corn meal. Polly’s recipe puts corn cakes in a whole new category – fresh corn, mozzarella cheese and chives. Just say those words and you can imagine how great these corn cakes taste.

Corn pudding is something I usually fix in the fall and winter, and I’ve always used canned corn. But Maxine High’s recipe for Corn Pudding was so good, I tried it with fresh corn and it was divine. Maxine and I attend the same church, Radcliff Christian Church (Disciples of Christ) and we frequently “talk food” when we’re together.

Mary Alice Holt can be reached at 505-1751 or maholt@thenewsenterprise.com.

 

Puffy Corn Fritters

1 cup all-purpose flour

¾ teaspoon salt

1 teaspoon baking powder

½ cup milk

1 egg, beaten

1 ½ cups corn

Sift flour, then measure it and sift it with salt and baking powder. Combine milk and egg, beating them thoroughly. Add the dry ingredients, just enough to moisten. Cut corn off cob in full kernels, then scrape the cobs. Stir the corn into the flour mixture with a light touch; drop by tablespoons into deep, hot fat. Fry for 2 to 3 minutes, turning once, until they are a pretty golden brown.

Frankie says these are good for breakfast with syrup. The recipe originally came from the Courier-Journal Kentucky Cookbook. Frankie says her mother made these when Frankie was a child.

She wrote the recipe as it is in the cookbook, but she says she frequently uses self-rising flour and leaves out the salt and baking powder. She also says canned corn can be used, although she prefers fresh.

 

Savory Grilled Corn on the Cob

½ cup mayonnaise

2 garlic cloves, minced

½ teaspoon dried minced onion

½ teaspoon dried parsley flakes

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon pepper

4 medium ears sweet corn with silk and husks removed

¼ cup grated Parmesan cheese

In a small bowl, combine the first seven ingredients. Spread over corn and sprinkle with Parmesan cheese. Wrap each ear of corn in a double thickness of heavy-duty foil.

Grill, covered, over medium heat for 30 to 35 minutes or until corn is tender, turning occasionally.

 

Fresh Corn Cakes

2 ½ cups fresh corn kernels (about 5 ears)

3 large eggs

¾ cup milk

3 teaspoons butter, melted

¾ cup all-purpose flour

¾ cup yellow or white corn meal

1 8-ounce package fresh grated mozzarella cheese

2 teaspoons chopped chives

1 teaspoon salt

1 teaspoon freshly ground pepper

Pulse first four ingredients in a food processor 3 or 4 times, just until corn is coarsely chopped; Stir together flour and remaining ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened. Spoon 1/8 cup batter for each cake onto a hot, greased griddle or large nonstick skillet to form two-inch cakes (do not spread or flatten cakes). Cook cakes for 3 or 4 minutes or until tops are covered with bubbles and edges are cooked. Turn and cook other side for 2 or 3 minutes.

Maxine High’s Corn Pudding

¼ cup all-purpose flour

¼ cup sugar

¾ cup milk

3 eggs

6 tablespoons butter

Salt

Pepper

15 ¼ ounce can whole kernel corn, drained (or, do what I did and use fresh corn)

Combine all ingredients and blend well. Pour into buttered pan and bake at 375 degrees for 45 minutes. Serves 4 to 6. The recipe can be doubled.