My “Corn-Tine” Adventure!

This stack of corn fritters have a rich history for me – for those of you who follow my blog “Johnrieber.com”, you know that early in the lockdown of 2020, I spent months cooking with corn -because I bought WAY TOO MUCH CANNED CORN!

My wife, who goes by “Dudalicioustoo” on Instagram, made sure everyone knew I had made a major ordering mistake online for home delivery:

You see, I ordered what I thought were 10.6 oz cans, but what showed up were mega 106 ounces of corn, along with mushrooms and diced potatoes….so I found a lot of great corn recipes thanks to this ordering mistake, including a terrific corn fritter recipe!

With 106 ounces of corn, I could stuff these fritters as full of corn goodness as I wanted, but here is the recipe to follow to make what I call a perfect “corn pancake” – and Alex dutifully documented it all for social media:

Here are the ingredients:

3 cups corn
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
3/4 cup heavy cream – or regular milk which is what I used
Olive Oil
Sliced scallions, for serving
Sour cream or creme fraiche

Alex wanted to capture it all for Instagram, so she shot me making the batter…but first, she shared our rehearsal and the actual cooking – check it out!

Here is the process, step by step:

In a large bowl, mix together as many of the corn kernels as you want to stuff these fritters with, along with the flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir in the eggs and heavy cream until the batter is well-combined. Then its time to make the fritters!

Next, coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. 

Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading them into a circular shape, like a pancake.

Cook the fritters for 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes…I love the way they sound while cooking:

Alex diligently captured every part of the process. Once cooked, put the fritters on a paper towel-lined plate so there is no excess oil remaining. 

Season them with salt and then add a dollop of sour cream – creme fraiche would also be great – garnish with a dollop of sour cream or creme fraiche, sprinkle with the shaved scallion and they are ready to serve:

These are obviously easy to make, and they are delicious and a great side dish with chicken, or as a fun appetizer – imagine a dollop of caviar on top!

Also, please know that we used ALL of the mega-cans of food throughout 2020 so nothing went to waste – including this delicious dish that made use of the corn!

I used lots of corn in a succotash that I put under seared Sea Scallops – you can get that recipe here:

I’ve been trying to have fun with food by looking for different reasons to tackle a recipe, like trying to cook “Downton Abbey” style!

I made a “Seafood Newburg” from their unofficial cookbook, and if you click here to can see how it turned out:

I also cooked an incredibly rich potato dish!

It was the “joy of cooking” to be sure!

Click here for the recipe!

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