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
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:
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