Friday, July 12, 2013
"Corn Fritters" And A "Tomato Cucumber Salad" Recipes That Take You Back..
Every July 16th in the United States, people all over the country fry up a batch or two of corn fritters in celebration of “National Corn Fritters Day.” On this day, the crispy fritters are enjoyed at tables across the nation. These delightful, sweet little cakes are made with corn kernels and mixed with a batter, then fried in oil. In doing research about this day, I found no creator or origin of National Corn Fritters Day. But there is plenty of documentation to support that this holiday does exist, and it has been celebrated for years. This holiday is referred to as a “National” day, as all food and drink holidays are designed.
My recipe this week is, you guessed it “Corn Fritters.” My mom taught me how to prepare them for a side dish that will enhance your hamburgers, hot dogs, steaks, chicken, or pork chops. This is one of my son’s favorite dishes. When he comes home to visit he always asks if I could make a batch of corn fritters. He calls it comfort food from when he was young. This week I am sharing another recipe with you called “Tomato Cucumber Salad.” This fresh and tasty summer salad adds to your corn fritters. So enjoy your Corn Fritters and Tomato Cucumber Salad!
“Tomato Cucumber Salad”
1 large cucumber
3 tomatoes (about 1 lb) chopped finely
1 small onion (red) chopped finely
Fresh cilantro, a handful, chopped
1 tbsp olive oil
1/2 lime juice (squeezed) or more to taste
Salt and freshly ground pepper to taste
Wash and peel the cucumber and onion. Cut into small dice and place into a non reactive bowl. Wash and dice the tomatoes. Add the tomatoes and chopped cilantro to the bowl as well. Drizzle the olive oil over the salad. Then start off with a small amount of freshly squeezed lime juice and salt and pepper to taste. Toss the salad and taste, if needed adjust the quantities of lime, salt or pepper until you are happy with the balance and taste. Let your salad sit for about 15 minutes before serving, this gives the flavors a chance to infuse with each ingredient.
1 can of creamed corn
Salt and pepper to taste
1 teaspoon melted unsalted butter
1/2 cup of milk
1 1/2 cups of flour
1 teaspoon of baking powder
Heat oil in frying pan to about 365 °F. Do not burn the oil. In bowl combine corn, salt/pepper, and a well beaten egg. Then add butter, milk, baking powder, and flour. Mix together. (will be lumpy) Put generous spoonfuls of batter into the pan and flatten a bit with the back of a spatula. You should be able to fit about four fritters in a large frying pan at a time. Cook until fritters are golden browned on one side, flip, and cook until the other side is the same golden brown color. (about 4 minutes per side) Transfer fritters to a paper towel lined plate and repeat with remaining batter. You can eat then just the way they are or put some pancake syrup on them or powdered sugar. (optional, anyway you like them)
Yields: about 12-15 corn fritters
Till Next Time……………………………….................
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Posted by Dottie at 4:59 PM