From Johnna’s Kitchen: Pancake Corn Fritters
In celebration of National Corn Fritters Day on July 16th, today’s recipe is something familiar on many Southern plates.
Corn fritters are a traditional snack of the South that consist of corn kernels, eggs, flour, milk, and melted butter. Depending on your preference, corn fritters can be fried or baked.
Although corn fritters originated in the South, many other cultures have come up with similar dishes. For example, in Asia “pakoras” are a popular snack. This dish is made with vegetables dipped in batter that are then deep-fried.
Here are more fun facts about corn fritters!
Corn Fritters are often mistaken for Johnny Cakes.
The first historical record of the fritter dates back to 1665. Samuel Pepys, an Englishman who served as a Member of Parliament during the English Restoration period, noted in his diary that he would be enjoying some fritters before Lent!
Corn is grown on every continent except Antarctica.
It takes about 1,300 kernels to make a pound of corn.
1 cup pancake mix
1 can whole kernel corn, drained
¼ cup milk
4 Tablespoons corn oil
Combine all ingredients together lightly in a large bowl.
Heat a frying pan with 4 tablespoons corn oil over medium to high heat.
Drop teaspoonfuls of the pancake mixture into frying pan. Flatten pancakes by pressing on them lightly with the back of a spatula.
Flatten pancakes by pressing on them lightly with the back of a spatula.
When pancakes are golden brown, flip over and cook until both sides are golden brown.
Cover a large plate with paper towels, to absorb extra oil from the pancakes as you remove them from the pan.
Sprinkle pancakes with powder sugar when slightly cooled, as desired.