Sweet Corn Fritters Are a Tasty Breakfast, Lunch, Or Dinner

!±8± Sweet Corn Fritters Are a Tasty Breakfast, Lunch, Or Dinner

Corn has existed for centuries. When the pilgrims reached the New England coast in 1620 the flour they brought with them had spoiled. Fortunately, the Indians taught the pilgrims how to grow and grind corn and these skills helped them to survive. Many historic corn recipes have survived as well and each region of the US seems to have its favorite.

In the South it is hushpuppies. In the North it is johnnycakes. In the Southwest it is tortillas. Fritters were also popular with chuckwagon cooks. The batter was easy to make on the trail and the fritters were fried in a cast iron skillet or kettle.

Corn fritters used to be a mainstay of Southern cuisine. Then, for some unknown reason, their popularity faded. But this historic recipe is making a comeback. Today, fritters are a popular side dish and may contain zucchini, green onions cilantro and and chiles. You can even find recipes for Southeast Asian fritters with soy sauce on the Internet.

Some recipes call for meat. In the first "Joy of Cooking" cookbook, authors Irma s. Rombauer and Marion Rombauer Becker include a recipe for corn and ham fritters. Baking powder and stiffly-beaten egg whites make the fritters rise. According to the authors, the liquid (water or milk) should be added quickly to the dry ingredients and you should avoid over-mixing.

The Betty Crocker website has posted a recipe for spicy corn fritters made with the original Bisquick mix, water, canned corn, and canned chiles. But the recipe I like best is from the "Good Housekeeping Cookbook," a wedding gift my husband and I received decades ago. It makes puffy, golden fritters which are served with maple syrup. Add crispy bacon, ham, or link sausage, fresh fruit and you have a meal.

I have changed the recipe a bit. Instead of whole milk, I use skim, and have added sugar for sweetness. Here is the makeover version of the original recipe.

Ingredients

1 cup pre-sifted regular flour
1 teaspoon baking powder
1 teaspoon low sodium salt
2 tablespoons sugar (or Splenda blend)
2 large eggs, room temperature
1/4 cup skim milk
2 tablespoons canola oil
2 1/2 cups whole kernel corn (drained canned corn or corn cut from the cob)
Frying oil (canola or peanut)

Method

In a large bowl, whisk the flour, baking powder, salt and sugar together. In a small bowl, beat eggs, milk and salad oil. Add corn. Whisk the dry ingredients into the wet, making sure the corn is evenly distributed. Pour oil into a cast iron or electric skillet. Heat oil until it reaches 365 degrees. Drop tablespoons of batter into the oil (do not crowd the pan) and shallow fry until golden brown. Drain on paper towels. Serve immediately with warm maple syrup or sugar-free syrup. Makes about 6 servings.

Copyright 2010 by Harriet Hodgson

Sweet Corn Fritters Are a Tasty Breakfast, Lunch, Or Dinner

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Pamela's Products Baking & Pancake Bulk Mix, 25-Pound Bag

!±8±Pamela's Products Baking & Pancake Bulk Mix, 25-Pound Bag

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Create light and fluffy pancakes and waffles, as well as delicious breads, cakes and muffins and savory entrees with Pamela's baking and pancake bulk mix. It's also a great substitute for flour.

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French Apple Pie (a Bisquick recipe)

!±8± French Apple Pie (a Bisquick recipe)

This is an okay recipe. I prefer my regular apple pie with streusel topping I found this one taste too much like eggs. Filling 3 cups sliced peeled apples (3 large) 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup Original Bisquick® mix 1/2 cup granulated sugar 1/2 cup milk 1 tablespoon butter or margarine, softened 2 eggs Streusel 1/2 cup Original Bisquick® mix 1/4 cup chopped nuts 1/4 cup packed brown sugar 2 tablespoons firm butter or margarine 1. Heat oven to 325ºF. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate. 2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling. 3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator. Original Bisquick Baking Mix Copycat (feel free to halve the recipe) 6 cups all purpose flour 3 Tablespoons baking powder 2 Tablespoons powdered sugar 1-1/2 teaspoons table salt 3/4 teaspoon baking soda 1/2 cup plus 1 Tablespoon canola oil Whisk dry ingredients together. Mix well. Using an electric mixer, slowly stir in canola oil. Mix until all lumps are gone and mixture is a uniform texture - about 1 minute. Store in an airtight container. Use as an exact substitute for Bisquick in recipes. Original Bisquick does not contain powdered milk. Neither does this copycat recipe. Found here: www ...

French Apple Pie (a Bisquick recipe)

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Recipes for Turkey Leftovers

!±8± Recipes for Turkey Leftovers

With the holidays approaching, I'm betting your thinking what I am - presents to buy, decorations to put up, lists to make, baking to do, get togethers to prepare, and the most dreaded thought; what to do with leftovers. The turkey on Thanksgiving Day is so perfectly matched with stuffing, green bean casserole, mashed potatoes and gravy, cranberry sauce, dinner rolls, squash, and all the other scrumptious sides. Once all the guests have left and you're stuck with 10 pounds of leftover bird in your fridge, what do you do other than choke down sandwiches for the next 2 weeks?

This is my least favorite aspect of Thanksgiving - the leftovers of turkey sandwich after turkey sandwich. Recently I set out on a mission to create a couple of leftover turkey recipes that don't involve bread or mayo. So this Thanksgiving, ditch the idea of having sandwich meat for days and create some tasty dinners other than the traditional Thanksgiving meal.

Slow Cooker Turkey Soup

4 cups cooked cubed or shredded turkey

1 can chicken broth

3 cloves minced garlic

4 cups water

2 cups sliced carrots

2 bay leaves

½ tsp black pepper

barley, noodles, or cooked rice

Combine all ingredients in crock pot, cover and cook on low 8-10 hours. If using barley, use 1 cup and add with rest of ingredients. If using noodles or rice (1-2 cups), prepare as directed on package and stir in at the end of cooking time.

Turkey Cobbler

1 can Cream of Potato soup

½ cup milk

½ cup water

3 cloves minced garlic

­¼ tsp black pepper

¼ tsp thyme

¼ tsp basil leaves

1 tbsp minced onion

3 cups cooked shredded or cubed turkey

2 cups frozen vegetables (I prefer carrots, broccoli, peas, corn, or a combination)

1 ½ cups bisquick

½ cup milk (in addition to above)

¼ cup egg substitute, or one egg

Combine first 8 ingredients in a bowl. Add turkey and veggies, pour into 8x8 pan. Mix bisquick, milk, and egg in bowl, spoon onto turkey mixture. Bake at 400 degrees Fahrenheit for 30-40 minutes.

Put the loaf of bread away and turn on your crockpot or preheat your oven to create these easy leftover Thanksgiving meals. For more quick and easy recipes and ideas, visit www.natalies-recipes.com. Happy Thanksgiving and happy leftovers!

Recipes for Turkey Leftovers

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