“Mama’s Corn Fritters” & “Italian Baked Tomatoes” For Wordless Tuesday

Welcome to “Wordless Tuesday!” Where there is just one or two mouthwatering recipes which I know you have been waiting to try……..



Today I have two recipes…the first one is my mother’s “Mama's Corn Fritters.” So in honor of “National Corn Fritter Day” which happens to be tomorrow July 16th, I am sharing her recipe. Traditional corn fritters are a mixture of corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, or baked and served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup.

“Mama’s Corn Fritters”

Ingredients:
2 Cups of corn (1 Can ) (creamed corn)
1 Tsp salt
1/8 Teaspoon pepper
1 egg
1 Tsp melted unsalted butter
1/2 cup of milk
2 cups of flour
1 Tsp baking powder
Small amount of cooking oil

Directions:
Add to corn -salt, pepper and well beaten egg. Then add butter, milk, baking powder, and flour. Mix together. (will be lumpy) Fry in skillet with oil. Drain on paper towels. You can put syrup on top or powdered sugar. (optional)

Yields:  About 12-15 corn fritters.


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The second recipe is my mother’s “Italian Baked Tomatoes.” These plump, round tomatoes are filled with a stuffing of bread crumbs, garlic, cheese, and basil. They are not only delicious but they go very nicely as a side dish along with the Corn Fritters.

“Italian Baked Tomatoes”

Ingredients:
6 medium tomatoes (soft ones are better)
2 cups of plain dry bread crumbs 
1/3 cup of Pecorino Romano Grated Cheese
3 teaspoons minced garlic
2 teaspoons of dried basil
Salt and pepper to taste
2 tablespoons (plus) olive oil 

Directions:
Pre-heat oven to 350°F. Use a baking pan and spray with Pam or coat with olive oil so tomatoes will not stick, then set aside. Cut tomatoes after washing, in half diagonally. Then squeeze out the juice and the seeds, and place in baking pan cut side up. Mix the bread crumbs with the basil, minced garlic, grated cheese, salt, and pepper in a bowl. Add some olive oil and mix with hands. When it feels like a sandy consistency then you are ready to fill. If you need more oil, put in a small amount each time until you get the right consistency. Now take your tomato and top each one with your bread crumb mixture, gently filling them. Sprinkle with a small amount of oil evenly on top of each tomato half. Bake, about 30 minutes uncovered, until tomatoes are cooked, (soft) and mixture is golden brown and crispy. Remove from oven and let sit before serving. Yield: 12 halves 


Till Next Time………….

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