Corn is an American thing. There will be no British interlopers. Go back to your little island.
I know them as corn pancakes and I recall my mother making them only once. But she had to have made them more than that.
That amazing day I could not get enough of them. I stuffed them into my corn fritter hole by the fistful. Here is truly a brilliant culinary masterstroke. I thought back then at age five. Make some more! Make some more!
All that I know of them is it involved a tin of creamed corn.
I made them twice by grabbing likely ingredients. I think I took a tin of regular corn and processed half of it.
The corn that I bought this is year is amazingly sweet.
3 comments:
I texted Ree once. and she texted me back! LOL.
I forgot why? I vaguely remember a technical glitch that needed attention. On her web-site? I cannot recall.... This was back before she was famous.
Bru makes really tasty corn fritters. They serve it with a sweet-spicy jam sauce for dipping. Major yum.
The recipes are almost the same (other than syrup vs. yogurt, both would be fine). I like Gordon adding the egg and olive oil (I would do that too). Deep fried or pan fried is fine, but I would probably pan fry and use avocado oil instead.
I would also try substituting corm meal for the flour (and use the egg).
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