Sundays meant church when I was growing up- and by default a plethora of whining and complaining. Luckily, due to my dad’s robust appetite for all things fried, salty and sweet, it also meant fried corn-y deliciousness for those who survived the rigid wood spines of squeaky pews.
I’d sit for a whole hour during church service performing mental fritter math estimating how many little fried corn nuggets I might take down later that day. I’d of course utter a few “amens” here and there so as to throw any spying sisters off my Einstein-like trail.
You see, they were perfectly sized for a little hand with a lightly crisp exterior that you could tell was once righteously crisp, but had since succumbed slightly to its surrounding sugar. They were packed beignet-style in a bag of powdered sugar so as to acquire a clumpy, sugary surface.
Both sweet and salty.
And downright irresistible.
I’m not sure if I can honestly say that church was worth this golden nugget pay out, but I can say that after such a frenzy of clouded sugar and golden kernels, “Hallelujah!” had a much more profound meaning.
I think I nailed the recipe on this one. Experimenting was surprisingly easy to do as they are simple to toss together and are ideal for a party appetizer.
Similar to a donut on the inside with the occasional corn kernel protruding out of a bronzed crust, one bite takes you to heaven.
They have a hearty, moist center with a bright, sunny pop of corn here and there.
So good in fact, I’d build a white fence around these farm fritters to protect them. ;)
Farm Fried Corn Fritters
Sweet and salty are married pefectly in these addicting and popable fried treats. Easy breezy to whip up, they are one of the few fried creations that are convenient for any party or gathering. Truly a pleasing snack, people tend to fill up on these and forget the dinner to come! Don’t miss out on giving these powdered fritters a go.
- 1 C flour
- 1 egg, room temperature
- 1 tsp baking powder
- 1/4 C sugar
- 1 tsp fine sea salt
- 2 T shortening, melted and cooled to lukewarm
- 6 T whole milk
- 2 T creamed corn, good quality brand makes a significant difference
- 1/2 C corn kernals, fresh preferred but canned will work
- powdered sugar in a bag for coating finished fritters
- Oil for frying
- Preheat oil to 350F. Use enough oil to create at least 1 1/2 inch deep pool.
- Sift together the flour, baking powder, sugar, and salt.
- Add the egg, shortening, milk and creamed corn and stir until combined. Don’t over mix.
- Fold in corn kernals and drop by generous tablespoons into preheated oil. Don’t overcrowd the pan.
- Rotate at least once and fry until past golden, but not until dark brown. It’s best to do one tester first and cut into it to make sure you have your timing right. A small ice cream scooper assists in making uniform sized fritters for consistent cooking.
- Once done, place each fritter into the bag of powdered sugar, close it and shake until completely coated. Serve immediately Enjoy!