Corn Fritter Day
Corn Fritter Day is celebrated each year on July 16th!! Making homemade Corn Fritters is as easy as 1-2-3! I prefer to bake mine so that they are a little healthier for us but you can fry them if you wish. Some of the things you can dip corn fritters in include: salsa, sour cream, ranch, syrup, jam or powdered sugar. The possibilities are endless when it comes to corn fritters.
Corn Fritters
Ingredients
- 2 Tablespoons Olive Oil
- 1 Small Onion Peeled and Diced
- 1 Clove Garlic, Peeled, minced
- 1 Can of Corn drained
- 1/2 cup Milk
- 1 egg
- 2 Tablespoons Scallons or Chives
- 1/4 cup Parmesan cheese shredded
- 1/2 cup corn meal
- 1/2 cup flour
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees
- Use your 2 Tablespoons Olive Oil to saute onions and garlic in a pan on medium heat until onions are golden brown. Stir in the corn
- Whisk together eggs, milk, chives, and cheese together in a bowl. Then mix in cooled onion mixture. Add flour as well as corn meal and your salt/pepper.
- Spread 1 Tablespoon Olive Oil on baking sheet, then make your patties of corn fritters and place them onto the baking sheet.
- Bake for 20 minutes, flip them over and bake for another 20 minutes. Until both sides are golden brown.
- Enjoy your freshly baked corn fritters!
Sweet Corn Cake Recipe
Ingredients
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
8×8 inch baking pan
9×13 inch baking pan
Directions
Using a medium bowl & a mixer, cream the butter. Once creamed, add the masa harina and water. Mix well.
Using a knife, potato masher or food processor, chop/process the corn until no longer whole but still chunky. Add this to the butter mix.
In a separate bowl, combine the remaining ingredients then add it to the the butter mix. Fold together until well blended.
Pour batter into an ungreased 8×8 inch baking pan. Cover with aluminum foil.
Place the 8×8 pan into a 9×13 baking dish. Add enough water to the 9×13 dish to fill it 1/3 full. This will help keep your cake moist during baking.
Bake at 350 for 50 to 60 minutes.
Remove from oven and allow the cake to cool for approximately 10 minutes before serving.
This recipe is also good in fritter form. Simply use one ice cream scoop full of batter per fritter and fry in hot oil.
Whip up a batch of corn fritters today to help you celebrate this food holiday!!
Pat says
These look great! What size can of corn, was used?
Heidi says
Just a standard size can of corn 16 ounces.
sheila ressel says
These look so yummy! I will definitely have to try them.
Erin S. says
Love corn fritters. we love corn cakes as well.