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