One of my favorite summer guilty pleasures is without a doubt the carnival. I’m not much of one for rides or those impossible games. Let’s get right to the point, in Sarah Jane’s world, the carnival is a free pass to eat fried goodies. Elephant ears, corn dogs, funnel cakes- all things off limit the other 364 days a year, but on fair day, oh, it is on.
I must confess, I do occasionally cheat on my rules, especially if I can find a way to make those types of treats at home, in a healthier fashion than the deep fried, artery clogging, death on a stick way. That’s why I jumped to make these corn fritters with the first corn of the season. They are the perfect mix of a little bit guilty pleasure, without having you feel guilty for a week.
If you’ve never had a corn fritter, you’re in a for a treat! Part savory, part sweet, all crispy and delicious, they make a great snack, side dish, or serving base for a stack of veggie goodness for dinner. Try them with green onions and sour cream, and you’ll be straight in corn fritter fabulous!
This recipe adapted from Cooking Light will have you loving your fritters every bite, but not have you feeling guilty tomorrow. Enjoy!
Adapted from Cooking Light Magazine
1/2 cup all-purpose flour
1 teaspoon baking powder
1/3 cup fat-free milk
1 egg, beaten
1 1/2 cups fresh corn kernels (3 ears)
1/3 cup finely chopped green onions
1/4 teaspoon salt
Combine flour and baking powder in a medium bowl. Add milk and egg; stir until smooth. Stir in remaining 1/4 teaspoon pepper, corn, green onions, and salt.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
Drop batter by level tablespoonfuls into pan to make 6 fritters; cook 2 minutes or until tops are covered with bubbles and edges are golden.
Carefully turn fritters over; cook 2 minutes or until golden.
Repeat procedure with remaining 1/2 teaspoon oil and remaining batter.
Looking for more fun uses for corn? Want to test out that awesome corn tool from yesterday? Be sure to swing by the Cupboard Saturday from 1 to 4pm. I’m going to be whipping up some awesome salsa, letting you try your hand shucking corn, and available to answer any veggie questions you have! Kathy is also going to be in the kitchen canning up some goodies from the garden, so you won’t want to miss it!