Certain foods arouse distinct and comforting memories, and for me, one of those foods is good ol’ heartwarming corn fritters!
When I was a kid we sometimes ate Sunday dinners at White Fence Farm in Joliet. We’d make the hour-long trek after church knowing the food would satiate the seven growling stomachs packed into the family station wagon.
The Southern style restaurant served platters of fried chicken served family style. Side dishes included cole slaw, french fries, and piping hot corn fritters sprinkled with powdered sugar.
For some odd reason, I got such a hankering for these slightly sweet fried morsels this past weekend and searched the internet for a recipe reminiscent of those served at White Fence Farm. I ended up combining a couple of recipes in order to get the right amount of sweetness and crisp corn.
Corn fritters are quick and easy to make and they are oh so good! Do like I did and enjoy them as a snack with a glass of cold milk.
Eating corn fritters last weekend brought back warm and fuzzy memories of my family gathered ’round a long table at White Fence Farm eating the best fried chicken ever. The restaurant didn’t take reservations and it wasn’t unusual to wait an hour for a table. Luckily, they had old-time vintage nickelodeon machines that kept the kids entertained until the nickels ran out.
After dinner was over, we’d all pile back into the station wagon for the long ride home – with full, happy bellies!
Give this easy recipe a try. Some people think these corn fritters are more like hush puppies, but they’re a bit sweeter and in my opinion, much better!
Good Ol' Corn Fritters
- 1 1/4 cup self-rising corn meal mix
- 1 1/4 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup butter melted
- 1 small bag frozen corn thawed
- 1 cup powdered sugar, approximate for coating the fritters
- vegetable oil for frying
Pour vegetable oil about 2 inches deep into deep skillet. Heat oil to approximately 325 degrees.
In a medium bowl, stir cornmeal mix, flour, sugar, and salt together. Set aside. In a small bowl, beat eggs slightly and then stir in the milk. Add the milk mixture to the cornmeal mixture, stirring well. Add the melted butter and thawed corn.
Drop by tablespoons into the hot oil. Cook 2 to 4 minutes on each side, or until golden brown. Remove fritters from oil and place on paper towels to drain. When fritters have cooled slightly, roll in powdered sugar and serve immediately.