When I was growing up, creamed corn was one of the more common sides at our table.
Back then, the only thing I really knew about creamed corn was: It came out of a can.
Eventually, I realized that you can make creamed corn at home - which I prefer and doesn’t take very long. But if you're pressed for time, packaged versions work fine too.
While you could stop at the creamed corn, I decided to take it to the next level and turn the side dish into an appetizer!
Since creamed corn has a lot of liquid in it already, it's pretty easy to turn it into a batter and fry it up to make some delicious creamed corn fritters
I like to keep my creamed corn very basic, but I've found that it does help the flavor to add some minced onions. And if you like a bit of spice, add a chopped Serrano pepper.
Just be sure to dice stuff pretty finely.
When you're ready to cook, add a dab of butter to a large skillet over medium high heat. Then add the onions, corn, and diced pepper. Add a pinch of sugar, salt, and nutmeg to this and let it cook for about 5 minutes until the onions are soft.
Then pour in some heavy cream!
If we were making just creamed corn, I'd mash up the corn a bit and also let the cream cook down until it was pretty thick. As is though, I just want to cook the cream for a minute or two until it just starts to thicken.
This is a pretty wet mixture, but not quite wet enough to make a good batter, so I added a bit more milk and an egg as well. Be sure to let the mixture cool a bit before adding the egg, or you might cook it!
Then add in some baking powder and flour and stir it up until you form a batter!
Set up your frying station and heat the oil to 350 degrees. Then fry large spoonfuls of batter in the oil for 5 or 6 minutes until the fritters are puffed and golden brown.
Once these are done, let them drain on a paper towel for a minute or two and then serve them right away! They are best when they are still a bit warm.
These have a fantastic flavor and texture. The inside of the fritters is nice and soft, and it turns kind of crispy where the pieces of corn are on the outside.
If you wanted, you could serve this with a ranch dressing or something, but I thought they were pretty good with no dressing at all!Nick wonders if there's anything that isn't good in a fritter? Check out his blog with over 700 recipes at Macheesmo or swing by his Tablespoon profile to keep in touch!