National Corn Fritters Day | Southern Corn Fritters
I’m going to start adventuring into Photoshop. Not with this post, but with a post…someday…soon…maybe.
Right now, I just have the monkey doing all my work with my paid account so I have extra goodies, but after 3 years of food blogging, I think it’s about time I learn Photoshop, Lightroom, figure out what VSCO filters are and what actions to purchase. It’s the big bad(ass) world of Photoshop and I want in. Here are some other things I want:
- Time. Can’t we have 48 hours in the day? Speaking of days, the time change will happen come fall and I’m really hoping I have made my food holiday dishes through the end of the year by that time. I hate the idea of getting home when it’s already dark, and especially because you can’t take pictures in natural light that way!
- Books. This summer reading list from Food52 is completely necessary. I want them all. Have you read any of them, or do you have any to recommend?
- A new camera and this lens right here.
- For you all to read my FAQs. 🙂
- Some more corn fritters.
Everything eventually circles around to the true reason for the blog post.
I made corn fritters last week when my husband and I were staying at my neighbor’s house while our air conditioning was broken. They made it all so much better. I used sweet corn and fried until crispy. They were even great the next day, but didn’t last beyond that, duh.
Southern Corn Fritters
- Oil for frying
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 large egg, beaten
- 1/2 cup whole milk
- 1 Tbsp shortening, melted
- 1 (14 ounce) can of sweet corn, drained
- Fill a pan with two inches of frying oil and set to medium-medium high until the oil reaches a temperature of 365*F.
- Meanwhile in a large bowl, combine flour, baking powder, salt, and sugar. In a separate bowl, beat together egg, milk, and shortening. Stir the egg mixture into the flour mixture. Fold in the corn.
- Being careful not to overcrowd the pan, scoop 1-2 tablespoon drops of the corn mixture into the hot oil, turning over once during the cook time and removing once both sides are a golden bowl. Remove to a place lined with paper towels.