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Sweet Corn Fritter Cakes


1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup milk
1 tablespoon lemon juice
1 large egg, beaten
2 cups sweet corn kernels, fresh* or frozen
6 scallions, white and green parts, thinly sliced on the diagonal

 

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, pepper and nutmeg until well mixed.

In small bowl, combine milk and lemon juice and let sit for 5 minutes.  This will create an “acidic” milk similar to buttermilk.  Whisk in egg.

Add wet ingredients to dry ingredients and stir until batter is almost smooth.  Add corn and scallions and mix until the corn and scallions are coated with the batter.

In a large sauté pan, over medium heat, add 3 tablespoons vegetable, corn or canola oil until hot, but not smoking.

Drop batter into pan using a ¼ cup measure or a portion scoop (ice cream scoop).  Fry for 3 minutes or until bottom is golden brown.  Flip and fry for an additional 3 minutes or until golden brown.  For each additional batch, add a tablespoon more oil

Serve immediately, or keep warm in 200 degree oven.

*To cut kernals from cob, place butt end of cob in the center of a deep bowl.  Using a sharp knife, cut downward on cob, not quite to cob and cut off kernals.  Turn cob a quarter turn each cut until all kernals are removed.

 

 
 
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