Corn Fritters

I had always been a French toast kind of girl, but my significant other had fond memories of his father’s corn fritters. So I set out to try and make a batch that would rival his childhood memories. In the end, I’ve become a convert to these oh so yummy pancakes. They are a cold weather Sunday dinner favorite. Yup – you read that right – pancakes for dinner! Although the fritters are excellent on their own (served up with a little butter and warm maple syrup – so yummy), they are stellar topped with maple bacon, really strong cheddar cheese and warm maple syrup.

Betcha can’t just eat one!

Enjoy!

Corn Fritters
Created by Shannon Fraser

Serves 6

Preparation Time – 30 Minutes (20 minutes resting time)

Cooking Time – 15 to 20 Minutes

Ingredients

§ 1 ½ cups flour

§ 1 ¼ tbsp. baking powder

§ 1 tsp. sugar

§ Pinch salt

§ 30 g butter melted and cooled

§ 1 cup milk

§ 1 14 oz can cream of corn

§ 2 eggs – lightly beaten

Preparation

1. Preheat oven to 325° Celsius.

2. In a large bowl, whisk together the flour, baking powder, sugar and salt.

3. Make a well in the dry ingredients and add the beaten eggs, milk and cream of corn. Mix to just combine (a little noticeable flour is fine). Add in the cooled melted butter.

4. Allow the batter to rest covered in the fridge for 20 minutes.

5. Heat a frying pan over medium heat, melt some butter and add ¼ cup of the batter. Cook for approximately 2 minutes (until the top is covered with bubbles and the bottom is a nice golden crispy brown), flip and continue cooking an additional 1 to 2 minutes until golden brown.

6. Place cooked pancakes on a plate in the oven to keep warm while continuing to cook the pancakes.

7. Serve warm with maple syrup.