Have you ever heard the story of the last piece of cake left on the table and no one would take it – until the lights go out. When they come back on there’s a hand reaching for the cake with 5 forks stuck in the hand. That is almost exactly what happened at our house when I made these corn fritters. I wish I could say they taste good leftover, but we haven’t ever had any leftover!
Ingredients:
- 1/2 C whole wheat flour
- 1/2 C yellow cornmeal
- 1 tspn baking powder
- 1/4 tspn salt
- 1 pinch sugar
- 1/2 C plain milk of your choice
- 2 C fresh or thawed frozen corn kernels
- oil for frying or oil spray
Directions:
1. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt and sugar. Stir in the soy milk, then add the corn kernels and stir to combine.
2. In a large non-stick skillet, heat a thin layer of oil over medium heat – or heat skillet and then apply oil spray immediately before dropping in the batter. Drop the batter by the tablespoonful into the skillet and fry until golden brown, turning once, 2 to 3 minutes per side. Serve immediately.
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