Don’t fritter over Grilled Corn

Pink Floyd has a classic line in the song time: Fritter and waste the hours in an offhand way. But, what’s wrong with fritters? Today is national Corn Fritters day. And, the result is happiness and tastiness. So, we are going to bring you a classic recipe in the height of fresh corn season. Corn is the base of so much in our country nowadays. It’s in Fuel (ethanol), plastics, paper, cleaning products, syrups, beverages, dog food, human food, and it’s 60 to 85% of what our livestock eats. So, don’t say you don’t like corn. You can’t avoid it. It shows up somewhere in your life. And, today we twist the words of Roger waters to suit the day: Don’t fritter over Grilled Corn.

So, what are corn fritters? Well, a fritter is anything that is battered and fried. So, what people call corn fritters can vary a great deal. Mostly, though, it is part of southern cooking. Corn fritters are often a side dish. But, they can also be the central part of a meal or appetizer. You can serve them as breakfast, lunch, dinner, or snack. They compliment most Southern cooking with their sweet and savory appeal. Different variations vary by name and region. Technically, hush puppies are a form of corn fritter. But, they, generally don’t have whole corn in them, so, a different nomenclature is applied. Classically prepared corn fritters often look like corn pancakes. Some, though, are balls of fried dough. Either way, they are delicious.

Don’t fritter over Grilled Corn, embrace the fritter

Many recipes call for canned corn. EEwwww. Why use canned corn when fresh corn is all around us? Especially in the summer months. The hell with feeding cattle corn. Why do we have to give the highest energy food product to livestock? Animal feed and ethanol production account for 87% of what corn is used for. Humans consume about 12% directly. But, if we all ate a lot more corn fritters that number may just increase. And, what is more American than eating battered and fried things? Heck, we fry Kool aid. So, why not go back to basics and fry corn battered in corn meal, fried in corn oil, and dowsed in corn syrup? Not exactly the healthiest meal. But, chock full of energy.

But, is it really that bad? Corn gets a bad wrap because it is heavy on carbs and sugars which lead to obesity, high sugar levels, diabetic issues, and can actually block nutrient absorption in some cases. It can also exacerbate IBS symptoms and reactions. While all of that is concerning, corn in moderation actually has some pretty good health benefits. It is high in vitamin C and cancer preventing antioxidants. The fiber in Corn can aid in digestion, and may help prevent diverticulitis. And, It feeds good bacteria leading to better stomach health, and possibly staving off colon cancer. So, Why not take a chance?

Ways to make fritters

Fritters have a pretty wide berth for interpretation. They can be a simple coating on a food item or they can be a dough studded or filled with fruits, vegetables, or proteins. You can find apple fritters at doughnut shops that are really just doughnut dough with apples. Then there are things like hushpuppies which are cornmeal balls. And, then you have what most people think of as fritters: sort of a quick bread recipe: flour, liquid, and fat with baking soda or powder as a leavening agent. And, many corn fritter recipes are actually like pancakes. while all these approaches are great and have their place. Today, we are going to try something just a little different. Our recipe is based on pate a choux (cream puff dough).

While cream puffs are generally baked, the high heat of frying creates a crisp outside and an fluffy airy interior for a unique fritter experience. Don’t fritter over Grilled Corn, It’s going to be wonderful. If you have ever had “gougeres” (cheese puffs), you know what the consistency will be. In fact, we will put some cheese in with our corn fritters. Served with some maple syrup, you have a tasty snack that would make the pilgrims proud. They can be an hors d’oeuvre, breakfast, side dish, or just a snack. So, what do you say? Let’s get cooking and Don’t fritter over Grilled Corn.

Herb Grilled Corn Fritters With Spicy Bourbon Maple Dip

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Breakfast, Snack

Cuisine American, French

Servings 24 Small Fritters +/-

Ingredients

  

• Oil for frying
• 2 Ears Corn on the cob
• 1/4 Cup Chopped Fresh Thyme and parsley
• 1/4 Cup Chopped Fresh Scallion
• 1 Cup Milk or light Cream
• 3/4 Cup AP Flour
• 1/4 Cup Fine corn meal (like polenta)
• 4 Oz Unsalted Butter
• 4 Large Eggs
• 2 Tbsp Maple Syrup
• 1/2 Cup Crumbled Goat Cheese
• 1/4 tsp Cayenne Pepper
• Salt and Pepper to taste
• For Dip:
• 1/4 Cup Bourbon
• 1 Small Chili Pepper
• 1 Cup Maple Syrup
• 1 Cup Apple Juice

Instructions

 

• Make the dipping sauce: Place all ingredients in a pot. Bring to a simmer. Allow to reduce and thicken. You want the chili to infuse and the liquids to thicken to the consistency of The maple Syrup. Depending on the depth of your pot, this could take 20 to 30 minutes. Set aside to cool.
• Spray corn with pan spray. Sprinkle with salt and pepper. Grille the corn on a grille or in a grille pan until It is evenly colored and soft enough to eat ( 5 to 10 minutes). Cut the corn off the cob. Chop your herbs at this time;and, start making the fritter dough.
• Make the pate A Choux: Bring milk and butter to a boil. Turn heat down to medium and stir in the flour and corn meal. Stir constantly to prevent from sticking. Keep cooking for about 7 to 10 minutes so the liquid dries up a good amount. You should have a heavy paste. Transfer the paste to a mixer. Add eggs, one at a time until fully incorporated.
• Fold The corn, scallion, herbs, maple, cheese, and seasonings into the dough.
• Heat oil in a fryer or a heavy pot to about 350 degrees. Scoop the dough and drop in the boiling oil carefully. Have a pan or plate with paper towels ready to dry the fritters when they come out. Cook until golden brown. The smaller you make the fritters, the better. They will puff up a lot. If the oil is too hot, they will brown or burn before the center cooks. If they aren't cooked through, you can finish them in an oven. Start by frying one to check the flavor and consistency. Adjust your heat and seasonings before finishing the batch.
• Serve with the maple dip. You can sprinkle with powdered sugar too, if desired.

Keyword cheese, corn, fritter, Gougere, Grilled, Maple, Pate A Choux, Puff Paste, savory, Sweet