Corn Fritters

It is finally turning cooler!  All those end of summer and into fall goodies actually sound good now.  Even though the Santa Anas spiked the heat for a few days, the massive drop in humidity made it tolerable.

I made the recipe on SpicedBlog, more or less.  Since I was using powdered milk, I saved the liquid from the can of corn to add as the hydration.  It was hot again and I didn't feel like going outside to pull a green onion or chop it, so I used a couple of tablespoons of dehydrated green onion.  Again, compensating with a little more corn water.

When I flipped over the first fritter, I knew this was exactly what I had in mind.  Not a pancake exactly, but a multi-use corn cake.  The onion isn't overpowering, and I might double it next time.  I am definitely going to stock canned corn just to make these whenever I need an easy side.

1 C flour
1 Tb sugar
2 tsp baking powder
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 Tb melted butter
1/3 C milk
1/4 C chopped green onions
1 15 oz can sweet corn, drained (1-1/3 C if using frozen)
oil for frying

1.  In a bowl, stir together dry ingredients.  Separately, combine egg, butter, milk, and green onions.

2.  Stir wet ingredients into the dry bowl.  Stir until about half mixed.  Add corn and combine into a thick, chunky batter.

3.  Let the batter rest while heating the oil.  Pour 2-3 tablespoons into a skillet, enough to coat the bottom about 1/8".  Heat on medium until water drops pop.

4.  Scoop about 1/4 C batter into skillet.  Smooth out to about 1/2" thick.  Cook until lightly browned, about 3 minutes.  Flip and cook other side.  Remove to a wire rack or paper towel-lined plate and repeat.  Add oil if necessary.

Makes about 8

Difficulty rating  π