If you want dry tasteless corn fritters, by all means bake them. These babies will suck every last water molecule out of your mouth and have you downing glass after glass of life sustaining hydrating liquid. They’ll make you rifle through your fridge for any condiment to slather on, mayo, sour cream, chutney, catsup….anything that’ll bump up the moisture content required for swallowing. Your cholesterol level won’t take a hit if you use the oven and the lower fat version but what comes out doesn’t remotely resemble the goodness of a properly fried fritter. You will probably live another day without Lipitor and it’s freaky deaky side effects. Choose wisely.
Corn Fritters (lower fat version in parenthesis)
3 c. corn cut off the cob
6 diced scallions, green part included
3 c. flour
3 tsp. baking powder
2 tbsp. sugar
1 1/2 tsp. salt (1/2 tsp. salt)
1 tsp. pepper
2/3 c. milk (skim)
2 eggs (or pre-packaged cholesterol-free egg goo)
3 tbsp. melted butter (or 2 tsp. of margarine)
1) Sift the dry ingredients together in a bowl and set aside.
2) Beat the eggs and milk in another bowl and set that aside too.
3) Combine the corn and scallions in a large bowl.
4) Pour the milk and egg mixture over the vegetables, stirring well.
5) Add the dry ingredients. Stir well and scrape the sides of the bowl to get all the flour mixture.
6) Stir in the melted butter and mix well.
Heat an inch of oil (canola or extra virgin olive oil) in a skillet, to 300F. Shape the fritters into egg-sized shaped lumps. Add to the oil, being careful not to overcrowd the pan. Fry each side for 3-5 minutes or until they develop a nice golden color on the outsides. Drain on paper towels.
(Or press into a baking sheet, forming a nice even layer, spraying with non-cook spray, and slide into a 350F oven for 30 minutes. Slather with plenty of fat-free sour cream or lowfat plain yogurt.)
Note: Sorry for sounding so disgruntled, but this “heart friendly” routine is really making me grouchy. It goes against my very butter and fat loving soul. However, I understand a sudden heart-attack would seriously crimp my style. So bear with me while I try to adjust things a bit.
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Butta Buns 