Cooking in the real world. All things in moderation, including moderation. Recipes using readily available natural and seasonal foods with minimal processing. Easy, efficient, low cost, energy saving, water saving, low fat and low salt techniques.
Saturday, April 26, 2014
Corn Fritters with Ham
By Gail Foley
Every weekend morning, I cook breakfast. Well, if I am not
working. The first thing I hear from my son, Thomas, is “Cook eggs?”, if I am
not already cooking them when he wakes up. Which is late as usual.
This morning, I had memories of my Grandma Main and the corn
fritters she made us as children. They were light, with lots of corn and egg
and a little bit of flour to hold them together. We drenched them in butter and
I had not made them in many years and looked up some recipes
to refresh my memory. I remembered that there were two main types – northern
and southern. One was doughy and one was mostly egg. Since Grandma is from
Mackinac Island in northern Michigan, I would guess that the northern ones are
My recipe search yielded lots of recipes, southern,
northern, Canadian, and southwest variations but nothing like Grandma’s. So I
just had at it. I figured about an egg per ½ cup of corn with a little milk to
make the egg fluffy. I added a generous
tablespoon of flour for each egg and put in some baking powder to keep the
flour light. I added some diced ham, because my guys like meat with their eggs.
I fried them in corn oil to enhance the corn flavor.
They turned out like
Grandma’s fritters, with ham! Delicious!
Yield: 6 fritters
4 large eggs
2 Tbsp. milk
1 pint corn kernels, drained
Salt and pepper
1/3 cup flour
½ tsp. baking powder
½ cup thinly sliced deli ham, diced (6 small slices or 2
Preheat oven to 250°F to keep fritters warm. Line cookie
sheet with paper towels to drain fritters.
Heat large skillet (preferably cast iron or heavy stainless
steel, heavy aluminum in a pinch) hot and dry. Remove from heat and lightly
coat with canola oil spray. Return to very low heat while preparing batter.
Put eggs and milk in 8 cup mixing bowl and whisk together.
Add corn, salt and pepper, flour and baking powder in order
listed. Fold together with large spoon until all is moistened. Crumble in ham
and fold several times until evenly distributed.
Put about a ¼ inch of oil in skillet and turn up heat. When
a drop of batter sizzles instantly, place a 1/3 cup of batter in skillet for
each fritter. Hopefully, the skillet is large enough to hold three fritters
easily. Shake some more pepper over them. Fry at medium heat until nicely
browned on bottom. Turn fritters over and brown other side, a few minutes for
each side. Remove to paper towels and put in oven to keep warm. Repeat with
rest of batter.
To serve, put one or two fritters on a plate. Top with a
dollop of butter and a good splash of syrup. Enjoy!