Let’s Talk with Nancy J Cohen

Are You a Corn Fritter Fan?

By Nancy J. Cohen

Today is National Corn Fritter Day. This brings back memories of summer dinners on our screened-in back porch at our house in New Jersey where I grew up. Corn fritters were part of my mother’s cooking repertoire. My father used to grow vegetables in our yard. We had tall stalks of fresh corn, juicy red tomatoes, zucchini and rhubarb. It was only natural for my mother to use these in her cooking. The only one I never liked was her rhubarb pie. Too tart for my taste.

However, her corn fritters were crispy and lip-smacking good. She served them with maple syrup. They made a great side dish as accompaniment for any type of protein. They’re fried in oil same as my other two favorite patties, potato pancakes and salmon croquettes.

After my mother died, when I was going through her things I discovered a folder full of recipes. This was one of the best treasures from her legacy. Many of my memories were wrapped into those culinary delights. To honor my mother and to preserve her heritage, I made this “book” with her handwritten recipes and a few others she liked to make. I could remember eating many of them at our kitchen table.

The one I’ll share with you today is her recipe for corn fritters, since that’s the subject of this discussion. I miss the New Jersey corn and fresh tomatoes in the summer and the pumpkin patches in the fall. But at least I can recreate some of my childhood tastes through these recipes.

Corn Fritters

Ingredients

1 cup flour
¾ tsp. salt
1 tsp. baking powder
2 eggs, beaten
¼ cup milk or water
8 oz. can yellow corn, drained
1 Tbsp. unsalted butter, melted
4 Tbsp. vegetable oil

Directions

Sift together flour, salt and baking powder. Whisk eggs with milk to blend and add to dry ingredients. Stir in corn and melted butter. Meanwhile, heat oil in large skillet or electric frypan. Drop batter by the tablespoonful into heated oil. Cook and turn until well browned on both sides. Drain on paper towels. Serve warm with maple syrup. Makes 8 fritters.

Do you remember any foods from home when you were growing up?

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