Corn Fritters with Maple Syrup Recipe—A Family Food Flashback Recipe
You’re going to have to trust me on this one. No, I’m serious… stop laughing. Corn Fritters with Maple Syrup is a real recipe. The fritters are a blast from my past; a Family Food Flashback that carries one of my warmest memories of childhood. Mom didn’t make the fritters very often so I thought they were a special treat. I loved the little balls of fried batter, the way they tasted, the way you could mop up the syrup with them, the way some of the corn kernels popped out in the fryer and made the fritters look like little Martians.
I haven’t eaten them since then; since aliens were called Martians. In fact, I thought we were the only family that ate corn fritters with maple syrup on them until a few weeks ago. I crashed attended a baby shower full of my food blogger friends that was hosted by Barbara of Barbara Bakes and the conversation turned to food, as it usually does with a room full of food bloggers. Heidi asked us all what our favorite food memory from childhood was (if the truth were told, I think she asked the question to distract us from all the stories about labor rooms and trips to the hospital. I could see Mom-to-Be Maria’s eyes get wider with each story). We went around the circle; each one of use talking about the funny things we ate as a child. I told my story about corn fritters and was so surprised when Kalyn jumped in and described the fritters just as I had remembered them. See, I wasn’t the only one who remembered dipping my corn fritters in syrup!
The conversation was so fun that Heidi offered to gather our Family Food Flashbacks and publish them on her website, Foodiecrush Magazine. So, head on over there and check out the family recipes. She’s posting them tomorrow. I’ll also add the links to my friend’s websites at the bottom of this post so you can visit them yourself.
In the mean time, you’ve got to ask yourself one question, “Do I feel lucky?” Well, if you do, try out these Corn Fritters with Maple Syrup. Actually… you don’t need much luck. They are fast and fun and full of corn flavor. You and your kids are sure to love them.
How to Make Corn Fritters:
Separate the eggs and whip the egg whites to medium soft peaks.
Beat the egg yolks until they lighten in color.
Add the corn, flour, baking powder and salt to the pale yellow egg yolks and stir to combine.
Gently stir one-third of the beaten egg yolks into the corn mixture to lighten the mixture.
Fold the remaining egg whites into the corn mixture. Refrigerate the mixture for about 15 to 20 minutes.
Fry spoonfuls of batter into the hot oil until golden brown. Drain the fritters on paper towel.
Serve dust the fritters with powdered sugar if desired. Drizzle with maple syrup.
Corn Fritters with Maple Syrup Recipe
Ingredients:
- 3 eggs
- 1 can corn (see note)
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- vegetable oil
- baking spray, optional
- maple syrup
- powdered sugar for garnish, optional
Directions:
Separate the eggs. Whip the egg whites to not quite stiff peaks. Beat egg yolks until they are pale yellow.
Stir in the corn (with liquid), flour, baking soda and salt. Stir until there are no lumps.
Stir one-third of the egg whites into the corn mixture to lighten up the mixture.
Gently fold the remaining egg whites into the mixture.
Refrigerate the fritter batter for 15 to 20 minutes.
Fill a deep-fryer or large pot no more than halfway with vegetable oil. Heat oil to 360°.
Remove the corn fritter batter from the refrigerator. Drop spoonfuls of batter into the oil and fry until golden brown. Spray the spoon with non-stick baking spray so that the batter will slip off the spoon into the oil easier. Turn the fritters in the oil with the handle of a wooden spoon like you would turn a donut.
Remove the fritters from the oil and drain on a paper towel.
Dust the fritters with powdered sugar, if desired.
Drizzle with maple syrup.
Note: You can use fresh corn if you’d like. Just cook the corn for a few minutes and cool before adding to the batter. Be sure to scrape the cobs with the back of your knife to remove all of the corn “milk” so that you can add it to the batter.
You will also need to add enough water to the recipe to make a pancake like batter.
This recipe is a great way to use the canned corn in your pantry and using the liquid adds such a good corn flavor.
Check out these recipes that are good enough to cause Family Food Flashbacks:
Wienerschnitzel by Heidi at Foodicrush Magazine
Homemade Pancake Syrup with Utah Scones by Barbara at Barbara Bakes
Southern Cheese Grits Recipe by Becky at Vintage Mixer
Mom’s Hominy by Tiffany at Food Finery
Mum’s Chicken Curry by Dara at Cookin’ Canuck
Chile Rellenos by Deborah at Taste and Tell
Polpettes or Meat Balls by Katherine at Katherine Martinelli
Do you have a favorite family dish that gives you flashbacks to another time. Leave a comment and tell us about it.
-posted by Sandy
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