Corn frittery pancakey somethings?

[PariSarah]

Have any of you ever had/made corn pancakey frittery somethings?

I wish I knew what they were. But they're at all Rotary Club and church potlucks in the South.

They're not the deep fried kind of fritters that you make for a Fourth of July Fish Fry. They're more pancakey. And they have corn kernels in them. And they're maybe a bit sweet. You wouldn't want to put maple syrup on them, but you definitely want them with fried chicken, right before you tuck into Aunt Bea's Banana Pudding.

Anyone know what I'm talking about and have a recipe for such a thing?

(Note: I think you must have been born in a state that used to be part of the Confederacy to answer this question.)

[Kelli in TN]

You basically make up your cornbread recipe, dump in a can of corn, then fry on a greased griddle just like you cook a pancake. You probably want a bit more grease than you use for standard pancakes, since you want the edges to crisp up a bit.

Eazy-peezy:p

[PariSarah]

Thanks a bunch!

[Lorna]

Sweetcorn Fritters
An American classic, these fritters are one of the best ways to use fresh sweetcorn!

http://www.jamboree.freedom-in-education.co.uk/images/cooking/sweetcorn.jpg
Ingredients:
2 oz plain flour
6 – 7 tablespoons water
9 oz sweetcorn (use frozen sweetcorn or cut off the kernels from approximately two cobs)
salt
Freshly ground black pepper
Sunflower or corn oil for frying

Method:
1.If using sweetcorn cobs, slice the kernels off with a sharp knife, taking care not to cut too deeply.
2.Sift the flour into a medium-sized bowl, and add enough of the water to form a smooth paste. Add the sweetcorn and salt and pepper. Mix well.
3.Heat 3 tablespoons of oil in a frying pan, and drop dessertspoonfuls of the mixture into the hot oil. Turn when the underneath of the fritter starts to brown and fry until crisp and golden. Drain on kitchen paper and serve.



from
http://www.jamboree.freedom-in-education.co.uk/

[Kelli in TN]

I prefer to use cornmeal to flour. I just use my basic cornbread recipe.

I don't like the flour ones.

[LizzyBee]

How do you serve these? Plain, butter, syrup?

Thanks!

[Mrs Mungo]

My recipe (which is from Martha Stewart's Everyday Food magazine and I serve with sour cream since I use them as a savory side dish to BBQ):

Serves 4

3 ears corn, husks and silk removed
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
Coarse salt and ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil
Sour cream (optional)Directions


Preheat oven to 200 degrees. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.
Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.

[JWSJ]

Oh, I love those. And, yes, I do eat them with maple syrup.

(And sweet tea.)