Fritters and Farmer’s Market’s

My grandparent’s grew up during the Depression, in a small coal mining town, Republic, PA. My grandfather was a coal miner. He was Sicilian and an amazing cook. He could make the most delicious soup with just a ham hock, cabbage and beans. He never used stock, just plain old tap water. My grandmother would always tell me that his food was “depression day food”. She always feared that there was going to be another great depression, so she bought a farm in New Hampshire. My grandfather had a huge garden “up at the farm”. He grew everything from corn to cabbage. His tomatoes were huge and red and smelled like a tomato! He would bring them home and make my favorite salad of roasted tomato, red onion, olive oil, salt and pepper. That’s it! We would sit and eat a giant bowl of salad using a chunk of Italian bread to sop up all of the juices. Every summer when I see the tomatoes piled high on the tables at  farmer’s market’s, I think of my grandfather.
My grandfather also made the best fritters! He would use cauliflower, corn, broccoli whatever he had in the house. I loved them! I was too young to take advantage of his talent and learn his recipes.
My mother and I love to go to farmer’s market’s together. We love them for a few reasons:
1. Looking at all of the beautiful, organic, local produce ,mounded high on the tables, just picked, and brought to market, makes you healthier right then and there.

2. It is a way to gauge what is “in season”. A great reminder of certain favorite seasonal recipes.

3. It is incredibly inspiring and makes you want to go home and cook!

The corn at the farmer’s market reminded me of my grandfather’s fritters. I decided to try making them for the girls. The girls didn’t like the fritters. Ahhhhhh what is a mother to do? I tell you what! I made the batter a little more interesting and ate them myself! They were so good. The batter is thin and when cooked it is light and slightly crunchy like a tempura. You can make them as spicy as you want. I decided to top mine with fresh avocado and sour cream. OH MY GOD THEY WERE SO GOOD!

A word of caution…I  added more than 2 cups of fresh corn to the batter. I am not sure if that had anything to do with the fact that as they were frying they were popping like crazy! My whole stove, floor, hood, cabinets and arms were covered in grease! Please don’t let that discourage you from trying the recipe! Just be careful and get the kids out of the kitchen.

I tried several different utensils to turn them in the oil. I found for myself the easiest was  a fork. I felt I had more control flipping them than with tongs or a slotted spoon. Now that I think about it I probably should have used a deep dutch oven to fry. Higher sides may have helped keep the stove clean.

Corn Fritters
¼ cup flour
½ tsp salt
1 tsp baking powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp white pepper (you don’t have to add this much)
½ tsp cayenne (optional)
½ cup milk
1 egg
2 cups corn

In a bowl wisk together all dry ingredients. In a separate small bowl or measuring cup blend egg and milk. Wisk wet ingredients into dry ingredients until well blended and smooth. Add two cups of fresh corn cut off of the cob.
Heat 1 ½ cups of vegetable oil in small skillet. When hot spoon fritter mixture into oil. You can make them as big or small as you would like. I used about 2 tbsp per fritter. Cook until golden brown on both sides.

Drain on paper towels. Eat!

2 Comments

  1. Brett

    I love fritters made with fresh corn! Used to make them for breatfast at Caleb's house down the Cape. Try a splash of Tabasco. Also, let's get some potatoes at the farmers' market and have a Chub potato roast to remind her of her childhood.

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