Posts Tagged With: Fritter

336/365: National Fritters Day

Don’t fritter away the day without enjoying a tasty, delectable fried treat. December 2 is National Fritters Day!

If you’re wondering haven’t they already done this before? then you have an excellent memory. Back in July we celebrated National Corn Fritters Day. Oh man, those were good! And simple to make. Fritters can consist of basically anything dredged in batter and fried in oil. Fruits, vegetables, and meat can all be turned into fritters; some of the more popular varieties include potato fritters, apple fritters, banana fritters, pineapple fritters, and zucchini fritters. Even crab cakes are technically considered a type of fritter, as is tempura.

Growing up, my mom used to make apple fritters. These were an amazing blend of sweetness and tartness, and a favorite childhood treat. I hadn’t had in at least 25 years…until a few months ago, when she surprised us with a batch. In retrospect, I know why she did this. We had had my parents over for dinner the evening we served corn fritters, and the following exchange occurred on the blog:

Screen shot 2013-11-07 at 2.42.07 PM

Well, it really wasn’t. I swear. But not long after, she made those apple fritters. Which were every bit as delicious as I remembered. The moral of the story? You can’t go wrong with a fritter.

I was torn between making those apple fritters, and the corn fritters we enjoyed last time. In the end, the fact that tomorrow is National Apple Pie Day swayed me toward the savory ones. Only this time, we added more ingredients to our original recipe (follow the link above), and I’m calling them Southwest Corn and Green Chile Fritters. They’ve also got diced onion, minced garlic, salt, pepper, and were delicious dipped in a green chili verde sauce.

National Fritters Day

Categories: Snacks | Tags: , , , , | 4 Comments

197/365: National Corn Fritters Day

I’d better cob-ble together some facts in order to educate you on today’s food holiday. July 16 is National Corn Fritters Day!

Corn fritters originated in the Deep South, and are related to hush puppies. No surprise there; isn’t everybody related to everybody else down South? (This is the part where I could insert a gratuitous joke about cousins getting hitched and follow that up with a real belly-slapper over inbreeding, but I’ll take the high road instead. Wouldn’t want to offend any Southerners, after all). Corn fritters are closely associated with cowboy cuisine, but in fact, might have originated with the Native American culture. All we know for sure is, they are made with corn kernels, egg, flour, milk, and butter, and may be either fried or baked. They are similar in appearance to Johnnycakes, a flatbread made of cornmeal.

Seeing as how we live about as far from the South as you can possibly get while still calling the United States home, corn fritters aren’t exactly commonplace up here. Meaning, we had to make our own. No big deal, though – they’re very easy. We used the following recipe from Bisquick, with a slight modification (the addition of green chilies):

1 egg
1/4 c. milk
1 c. Bisquick
1 can whole kernel corn, drained
1 4 oz. can diced green chilies
Black pepper

Blend together egg, milk, and Bisquick. Stir in corn. Add pepper to taste. In a wok or frying pan, heat 2 inches vegetable oil. Using 2 teaspoons, gently drop a rounded teaspoon of fritter batter into hot oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on paper towels.

They were simple to make, and delicious! We weren’t sure what type of dipping sauce to use, so we opted for ranch. I think a spicy chipotle mayo would have been even better.

National Corn Fritter Day

Categories: Bread, Too Weird to Categorize | Tags: , , , , , | 8 Comments

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