Fresh Corn Fritters

 












For a recent anniversary celebration, we decided to have “breakfast” for dinner, including bacon and eggs cooked on a griddle on my new Weber grill.  For something extra special, I prepared fresh corn fritters, which provided a perfect complement to cherry smoked bacon and farm fresh eggs cooked over medium.

Ingredients:

1 cup yellow cornmeal

3 tablespoons masa or all-purpose flour

1 tablespoons sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1 cup fresh corn kernels

1/2 cup shredded onion

1/2 cup finely diced red bell pepper

1/2 cup grated zucchini

1/2 cup grated parmesan cheese

corn oil

Preparation

Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, bell pepper, zucchini and cheese (do not over-mix). Texture should be a thick batter when complete.  Add more buttermilk if needed.

Preparation Notes

Masa is a fine corn flour.  Use if available, otherwise substitute all-purpose flour.

Use a fine grater to prepare the onion and zucchini.  Grating the onion will create “onion water.”  Use both the grated onion and the onion water for this recipe.

Cooking

Spoon the batter onto an oiled griddle on medium heat.  Drop batter onto hot griddle so fritters are 3 to 4 inches round.  Cook 3-5 minutes per side, depending on griddle heat.  Each side should be golden brown when done.

I prepared these after cooking several bacon strips, so the bacon grease was put to good use as the oil.  For a healthier alternative, use corn or olive oil.  These were delicious.