Corn Fritters

Tomorrow is National Corn Fritters Day! 🌽 Let’s celebrate this crispy, flavourful treat with a rich history that spans continents. From the Southern United States to Indonesia, corn fritters are beloved around the world. Join the celebration and indulge in this delicious snack! #CornFrittersDay 🥳Celebrate National Corn Fritters Day with crispy, flavourful bites of corn and batter! Learn about the fascinating history of corn fritters and their Indonesian counterpart, bakwan jagung or perkedel jagung.

Hey foodies, did you know that tomorrow July 16 is National Corn Fritters Day? 🌽 Let’s celebrate by frying up some crispy, flavourful bites of corn and batter! Whether you enjoy them as a side dish or as part of a complete meal, corn fritters are always a hit. These golden morsels are perfect for summer barbecues or backyard gatherings, adding a delicious crunch to any spread.

Corn fritters have a fascinating history that spans across continents. Native Americans have been using maize, or ground corn, as a staple food for thousands of years. Long before European settlers arrived in the New World, corn-based products like cornbread, arepas, and corn flatbread were considered essential in Pre-Columbian Americas. While deep-frying techniques were not used by Native Americans at the time, they laid the groundwork for the creation of dishes like corn fritters.

When European settlers came to America, they began experimenting with different processes and recipes for corn dishes. They adapted traditional European bread-making techniques to create their own variations of cornmeal-based dishes, including the beloved corn fritter. This crispy, golden treat quickly became popular across the Southern United States, where cuisine is known for its abundance of deep-fried foods.

But did you know that corn fritters are also enjoyed in Indonesia? Thanks to Portuguese and Spanish traders in the late 16th century, maize seeds made their way to Southeast Asia. In Indonesia, corn fritters, known as bakwan jagung, became a beloved snack. Deep-fried to perfection in palm oil, these Asian-inspired fritters offer a unique twist on the classic American dish.

So, whether you’re frying up a batch of traditional Southern corn fritters or trying your hand at Indonesian bakwan jagung, let’s celebrate this versatile and delicious treat on National Corn Fritters Day!

Corn Fritters

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• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 8 mins
• Total Time: 18 mins
• Yield: 12 1x
• Category: Side Dish
• Cuisine: American

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Description

Celebrate National Corn Fritters Day with crispy, flavourful bites of corn and batter! Learn about the fascinating history of corn fritters and their Indonesian counterpart, bakwan jagung or perkedel jagung.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups fresh corn kernels
• 3 tbsp spring onions, thinly sliced
• 1/2 cup Parmesan cheese, grated
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp sugar
• 1 tsp baking powder
• 2 eggs, lightly beaten
• 3/4 cup cream
• oil

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Instructions

1. In a bowl, combine the all-purpose flour, cornstarch, sugar, and baking powder.
2. Add the egg and cream to the dry ingredients, mixing until just incorporated. The batter will be lumpy and thick.
3. Fold in the fresh corn kernels, grated Parmesan cheese, and sliced spring onions until the corn is evenly coated in the batter.
4. Heat oil in a skillet over medium heat.
5. Spoon 1/4 cup of the batter into the skillet, then flatten it slightly with the back of the spoon. Repeat with 2 or 3 more fritters, making sure not to overcrowd the skillet.
6. Cook the fritters for about 4 minutes on one side, until they are deep golden and crisp. Then, flip them and cook the other side for an additional 3-4 minutes.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
8. Serve and. Enjoy!

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