Are you craving a comforting, yet surprisingly sophisticated dish that's quick to make? Look no further! These corn fritters with creamed corn are the perfect answer. This recipe combines the delightful crunch of golden-brown fritters with the creamy richness of homemade creamed corn, creating a flavor explosion in every bite. It's a fantastic healthy meal, perfect for a quick weeknight dinner or a delightful weekend brunch. Let's get started on this easy recipe!
Ingredients:
For the Corn Fritters:
- 1 cup fresh or frozen corn kernels (about 2 ears of corn)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 cup milk
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh chives (optional)
- Vegetable oil, for frying
For the Creamed Corn:
- 1 cup fresh or frozen corn kernels (about 1 ear of corn)
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
Making the Corn Fritters:
- Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it completely.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper.
- Add Wet Ingredients: Add the beaten egg, milk, melted butter, and chives (if using) to the dry ingredients. Gently stir until just combined; do not overmix.
- Fold in Corn: Gently fold in the corn kernels.
- Fry the Fritters: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of a spoon.
- Cook Until Golden: Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
Making the Creamed Corn:
- Melt Butter: In a saucepan, melt the butter over medium heat.
- Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly browned.
- Add Cream: Gradually whisk in the heavy cream until smooth.
- Simmer and Season: Add the corn kernels, salt, and pepper. Bring to a simmer, stirring occasionally, until the corn is tender and the sauce has thickened slightly (about 5-7 minutes).
- Stir in Parsley: Stir in the fresh parsley (if using).
Serving Suggestion:
Serve the golden-brown corn fritters immediately alongside the creamy, flavorful creamed corn. This delicious combination is a simple yet satisfying meal. You can garnish with extra chives or a sprinkle of Parmesan cheese for an added touch.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the fritter batter for a spicy kick.
- Cheese please: Mix in some shredded cheddar or Monterey Jack cheese into the fritter batter for extra flavor.
- Herb variations: Experiment with different herbs like dill, oregano, or basil in both the fritters and the creamed corn.
- Make it vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and the milk with plant-based milk. Use vegan butter as well.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Protein: 7-9g
- Fat: 12-15g
- Carbohydrates: 30-35g
- Fiber: 3-4g
This easy recipe provides a delicious and satisfying meal that's perfect for any occasion. Enjoy!