Saturday, July 11, 2009

Rosie Tries Her Hand Again At Corn Fritters.

Last month, Amy from New Jersey Just Asked Rosie for corn fritters. I made several different types, but this is another one of those evolving dishes for me. So I gave corn fritters another shot the other day.
They do look good, don't they?
My mise en place: 1 egg 1/2 cup buttermilk 1 cup flour 2 teaspoons baking powder 1 teaspoon salt 2 cups corn kernels (I used fresh since Good Neighbor Bobby had just brought me a big bag of corn from Currituck.)
And some parsley, chives, an Anaheim pepper from the garden, and about 1/3 onion.
I chopped the onion, chives, parsley, and pepper and added all to the corn.
For the batter, I whisked together the buttermilk and egg.
Then added the flour, baking soda, and salt.
And finally the corn mixture.
Mix until fully combined.
Then I dropped the corn fritters by melon baller into hot oil.
And here are my yummy little corn fritters. Good, quick, simple. I wrapped the leftovers in plastic and stuck them in the door of the fridge. When I went to retrieve the fritters to heat up the next day, the plastic was where I put it and there was a crumb of fritter the size of the tip of my little pinkie finger wrapped in it. I guess the Hawthornelets know their limits. These were good, as were the other fritters, but now I'm on a mission to create the ultimate corn fritter. I know I can do it. It will take practice and determination. And possibly some corn meal. So stay tuned for mo' better fritters


Marilyn said...

"Then I dropped the corn fritters by melon baller into hot oil."
Don't you mean lemon baller?

Now I need to try to make some corn fritters.

Curse You, Rosie Hawthorne!

Rosie Hawthorne said...

Why yes, Marilyn.
My bad.

Actually, what I meant to say was that I got my "lemon baler" out of storage.

Hairball T. Hairball said...

You are both forgetting the importance of 'Yoda speak' in the kitchen.

Rosie Hawthorne said...

Correct are you, Hairball.

Try I will to better myself explain.

You, I thank.