Cooking Under “Corn-Tine”!

I know that most of us are “sheltering at home” in different ways: catching up on movies and TV shows, taking on house projects, doing all sort of arts and crafts, and of course: cooking while quarantined!

My “Corn-Tine” Adventure!

If you follow my wife’s social media, you know she has been having a blast sharing video and pictures of my “corn-tine” cooking – because I bought WAY TOO MUCH CANNED CORN!

Corn-Tine Fritter Time!

I will explain more about the mega-cans later, but with this much food, it was time to cook!

I have found a lot of great corn recipes thanks to this ordering mistake, so let’s get cooking!

With 106 ounces of corn, I could stuff these fritters as full of corn goodness as I wanted, but here is the recipe to follow to make what I call a perfect “corn pancake”:

3 cups corn
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
3/4 cup heavy cream – or regular milk which is what I used
Olive Oil
Sliced scallions, for serving
Sour cream or creme fraiche

Alex wanted to capture it all for Instagram, so she shot me making the batter…but first, she shared our rehearsal – check it out!

Then, we filmed it again as I started to make our meal:

Here is the process, step by step:

In a large bowl, mix together as many of the corn kernels as you want to stuff these fritters with, along with the flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir in the eggs and heavy cream until the batter is well-combined. Then its time to make the fritters!

Next, coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.

Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading them into a circular shape, like a pancake.

Cook the fritters for 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes…I love the way they sound while cooking:

Alex diligently captured every part of the process. Once cooked, put the fritters on a paper towel-lined plate so there is no excess oil remaining.

Season them with salt and then add a dollop of sour cream – creme fraiche would also be great – garnish with a dollop of sour cream or creme fraiche, sprinkle with the shaved scallion and they are ready to serve:

In these times of “Sheltering at home”, I had to make do with some fresh parsley, but it does help give a pop of color.

And these corn fritters were delicious! I plan to make them many more times to come.

There are plenty of additional recipes still to come as well, thanks to my egregious ordering mistake:

So what happened? Well, imagine reading an online order for canned corn, potatoes and mushrooms as 10-POINT-6 ounces, when the cans were ONE HUNDRED AND SIX OUNCES EACH!

Click here to see more of my mega-can misadventure:

https://johnrieber.com/2020/04/03/106-oz-of-corn-potatoes-mushrooms-what-the-friday-my-disastrous-mega-food-online-ordering-mistake/

If you like these stories, why not sign up to receive emails whenever I post? It’s easy to do, I do NOT collect any information about you at all, there are absolutely NO ads of any kind, just stories about movies, music, books, food, travel and pop culture…

You can sign up by clicking on my blog here and see the note on the right!

https://johnrieber.com

Sign up for a daily hit of social media, and leave a comment with your favorite “shelter at home” recipes – even if you don’t have 106 oz cans!

Categories: cookbooks, Food, food blog, Food Review, Memoirs, Recipes, Restaurants, Wacky Food

Tags: #shelterathome, #whatthefriday, adventurous food, best recipes to shelter at home, cooking, cooking with corn, corn fritters recipe, exotic adventures, exotic travel, exotic travel adventures, Food, food adventures, great recipes for staying at home, MEGA SIZED FOOD, mega-sized food cans, ordering food for shelter at home, recipe for corn fritters, shelter at home recipes, unique cooking methods, unique food, unique recipes, unique travel, unique travel locations, wacky cooking recipes, weekly WTF-Friday, what the Friday, WTF, WTFriday