I love corn. And while the sweet Japanese variety is delicious, I love the local (or native) white corn even better. Especially when it is fresh and perfectly cooked. Sometimes though, there’s way too much corn on the cob for us to consume. And when that happens, corn fritters are my favorite “recycled” food…
I’ve made corn fritters before.
But this particular batch is different because I used… yes, you guessed it… native corn kernels shredded from their cobs.
The recipe is from this book – I bought it as a gift for BFF but I liked it so much that I bought another one for myself!
The recipe is on this page, but can also be found online.
Two questions came up after I made these corn fritters. First, why use another recipe when I already had one? And, second, why buy the book when the recipe can be found online?
Well, to answer the first question… I like trying new recipes… and the picture looked a lot better than what I used to make so why not? And I am glad I did because this batch of fritters looked better than my old ones! Although I did not faithfully follow the recipe (read on for what I did).
As for the second question… the answer is simple. I like books. So even with the ease and convenience of e-books, and even if I have virtually run out of bookshelf space, I will buy a book if it is worth it (and there are A LOT of books that are worth it!)
Anyway, for the changes that I did… basically I omitted the lime juice (hubby is not a fan of the sour taste) and substituted regular flour for the cornmeal (I didn’t have cornmeal!). Also, instead of cayenne pepper, I used ground black pepper (at least about 1/2 teaspoon!)
Truth is, I like this fritter recipe better than my original one. So this one gets a permanent slot in my “book”! (pun intended) 🙂