Ingredients for corn fritters mixed in a bowl
My friend shared a recipe for corn fritters, which he normally made as part of his familiy’s Thanksgiving meal. His grandmother used to prepare it and now, he did. I’d never tasted corn fritters before and wanted to try them. The recipe was very simple and included corn (of course), milk, flour, salt and baking soda. Straight from the pan, nice and hot, the fritters were delicious. They were a hit in my home on Thanksgiving Day. Thank you, John!
Note: Recipe coming up!
Ed. Note: Recipe has been posted below. Oh! I forgot to add that I halved the recipe, since I didn’t prepare the fritters for a lot of people.
NAN’S CORN FRITTERS
An Italian Family Recipe
2 – 15 oz Cans Regular Corn (Drained)
2 – 15 oz Cans Cream Corn
1/2 Cup Milk
3 Cups flour
1 1/2 Tablespoons baking powder
1/2 Tablespoon salt
Whisk together flour, baking powder and salt until mixed. Pour all 4 cans of corn and the milk in a mixing bowl. Slowly add flour mixture until a thick batter forms.
Heat grease pot or skillet with canola oil (in skillet use about a half inch of oil and keep it at that level) to 360 degrees. Ladle mixture into hot grease. Cook until golden brown and drain on paper towels.
Serve hot! Enjoy!
To reheat leftovers, pop a few fritters on a cookie sheet and heat in oven. (Microwave will make them mushy….. )
November 27, 2008 | Filed Under Cook (almost) Anything at Least Once blog, Corn, Eggs, Fellow Bloggers, Green Onions, Scallions, Spring Onions, Holidays, Poultry, Soups/Chowders/Gumbos, Thanksgiving, Vegetables | 18 Comments
Yes, more soup. It’s still cold here and I’m still tired and stressed. So, I decided to make more soup, using a recipe I found on Hallo’s blog.
Today, we celebrate Thanksgiving Day in the States. I never had Chicken and Sweet Corn Soup before as part of a Thanksgiving meal, but this is what I wanted to eat. It was definitely a good soup for a weary body and soul like mine. I felt much better after eating it.
What am I thankful for this holiday season? Many things. I’m especially thankful for all of you who stop by my blog with your very kind and encouraging comments. Without you, it would be no fun here.
Chicken and Sweet Corn Soup
1 litre chicken stock
4 slices ginger
1 tablespoon finely grated fresh ginger
4 chicken thigh fillets, skinless, sliced finely
420 grams canned creamed corn
2 cups corn kernels
salt and freshly ground pepper
2 tablespoons corn flour mixed with a little water, optional, to thicken soup
1 egg white, lightly whisked with 1 tablespoon water
Place the chicken stock and sliced ginger into a pot and bring to a simmer so to allow the ginger to infuse into the stock.
Separate the white from the green parts of the spring onions. Slice both finely.
Heat a little neutral oil in a large pot and when it’s come to temperature, add the sliced white part of the spring onion and the ginger. Let this gently sauté for a couple of minutes before adding the chicken pieces – just add a quarter of the chicken at a time. When the chicken has changed colour, add the creamed corn and corn kernels.
Turn the heat up a little and stir this well before adding the stock (strain off the ginger slices). Add half the sliced green parts of the spring onion and let the soup simmer until the corn has cooked through.
Taste and season with salt and freshly ground pepper and a few drops of sesame oil.
If you prefer a thicker soup, then at this stage, stir in the mix of corn flour and water.
Just before serving add in the remaining sliced spring onion greens and while stirring the soup, drizzle in the lightly whisked egg white – this sets as soon as you add it to the soup so it’s important to keep stirring to break it up and get a speckled finish.
The Lance Armstrong Foundation provides the practical tools and information that people with cancer need to to live strong.
May 13, 2008 is LIVESTRONG Day, where different events are held worldwide to raise awareness and funds for the fight against cancer.
Barbara of Winos and Foodies is hosting LIVESTRONG Day event again this year. It’s a way for food and wine bloggers to show support for those battling cancer. Last year she organized the event and 149 bloggers participated. Wow! Wow! Wow! This is what I made last year for the event. Here is the roundup of 2007 entries. Check it out when you can, there are a lot of creative and delicious dishes.
Participants are asked to prepare foods in the color yellow. This year, I put together a corn salad. I love corn and I love bright food colors. Needless to say, I like yellow. For this salad, I mixed corn kernels, red bell peppers, scallions, and cilantro (my favorite! but you can use parsely). Then I added olive oil, white pepper, Kosher salt and some red pepper flakes (gotta add a little heat!). Oh, and some fresh lemon juice, I added lemon juice, too. I love my corn salad — healthy, tasty and colorful yellow. LIVESTRONG Yellow!
If you’re interested in participating in this event, it’s not too late. Please join us. April 19 is the deadline to submit your entry to Barbara. Go here for the guidelines.
I have two extra LIVESTRONG wristbands, which I’d be happy to send to anyone who’d like one. E-mail me if you’re interested. You can find my addy in the ABOUT section.
Thanks, Barbara, for putting this wonderfully supportive event together. If you visit Winos and Foodies on May 13, you can see the list of fantastic enteries that Barbara will put together.
Ed. Note: Check out the roundup of those who participated:
In the months of June and July there are several birthdays in my family. So we get together at my cousin’s nice, big house to celebrate. As usual, this year, many different foods were prepared but my favorite was an unplanned and simple one — roasted corn. My cousin’s neighbor, who’s originally from India, decided that he wanted to prepare the corn the way they do it in the streets of his country. He roasted the corn, then rubbed salt, red hot African pepper (normally he’d use Indian spices but none were available) and lime over the corn. Delicious! When I eat corn, it’s usually boiled and covered with butter, so the roasted corn was a treat for me. My brother also grilled some chicken, which wasn’t bad at all. Good eating was had by all.
Preparing the chicken
Grilling the chicken
I got this recipe while watching Jamie Oliver’s show, some time ago, on the FoodNetwork channel. The recipe wasn’t posted on the food site. Luckily, I’d scribbled notes as I watched the show.
Jamie’s ingredients included clams, mussels, snapper, red mullet, brine (you can use any shellfish and fish). I used salmon, clams, and mussels. The recipe called for potatoes but I decided to add corn, as well.
Heat olive oil and add red onions (chopped); add garlic (chopped) and chili (chopped) for taste; let fry for a while; add mussels and clams – when they cook they’ll open up and give flavor; add French white wine (Chardonnay) – about 1 wine glass; add the fish on top – fish will slowly steam; add ½ tin Italian whole tomatoes (or fresh); add chopped parsley – finely sliced; add olive oil; add sliced potatoes (spring/baby potatoes) and let slow simmer for about 5 minutes until the wine evaporates.
Serve and garnish with parsley and top with the aioli. Drizzle evoo on top.
Mayo; add lemon zest of 1 lemon; add some lemon juice; add one clove garlic grated; mix the mayo mixture.
All I can say that this was simple and good. I liked it a lot!