Tuesday, June 16, 2009

Old-Fashioned Corn Fritters with Maple Butter

Fresh sweet corn is perfect for this recipe. Corn fritters are best when served piping-hot, so that the maple butter melts on top. You can multiply the ingredients if feeding more mouths.

1 cup corn kernels freshly cut from the cob
1 1/2 cup self-rising flour
1 Tbs sugar
1/2 cup milk (you can use low-fat or skim)
1 large egg, beaten

Vegetable oil or corn oil for frying
Maple butter for topping - I use Lilly's Gourmet Maple Butter

Combine all ingredients (except the maple butter and oil) in a bowl and let stand in refrigerator for 20 minutes. Heat oil in a large skillet to medium-high (about 350 degrees F). Using a tablespoon, drop spoonfuls of the corn batter into the hot oil and fry until golden brown, turning once. Drain fritters on paper towels, then transfer to serving plate while still hot and spread some maple butter on top of each fritter.

Zestfully yours,

PS: Lilly's Gourmet Maple Butter is currently on sale at the Carolina Sauce Company!

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