I’ve been too busy eating to bother with blogging. Last week was the Minnesota State Fair. Have you guys seen this shit? The food is out of control. Here is a small sampling of what was consumed…
Clockwise: Fried apple pie with cinnamon ice cream, blueberry basil lemonade, totchos, and a mac n’ cheese cupcake
I’m not sorry about any of it.
But now I’m back, and I am desperate to eat some of the mounds of veggies taking up my refrigerator. I honestly cannot control myself at the farmers’ market – I just buy everything. So I had a dozen cobs of corn sitting in my fridge, and I thought I’d get creative with it. Corn fritters! Sounds easy enough, right? It took all of 1 minute to mix all the ingredients in a bowl. Then it was just a matter of pan frying it into patties. No big deal.
I don’t wear pants in the kitchen.
I dropped 3 scoops of batter into the pan, and was totally unprepared for the amount of jumping oil, and corn kernels exploding into the air. I immediately jumped to the other side of the refrigerator to protect my skin. I obviously couldn’t leave those corn bombs on my stove, over medium-high heat. But I couldn’t go back to it without some protection. I decided to suit up, putting on my largest hooded sweatshirt, and a pair of sweatpants. With the hood up, and my hands mostly covered, I ran back to the stove to turn off the heat – then hid behind the fridge until things calmed down. One side was cooked. Time to flip. I repeated all of the above after flipping the fritters over.
The rest of the batter went into the fridge. Fuck this. I’m not going to burn my face off for a blog. (The picture is blurry, because I was terrified.)
Those fritters were fucking delicious, though. I might experiment with cooking the rest in the oven.
1/3 cup yellow cornmeal
1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Handful of parsley (I used dry, but do what you want)
1/3 cup almond milk (or regular, whatever)
2 cups corn
In a large bowl, mix together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix until thick. Add corn and mix well. Heat some coconut oil in a large skillet, over medium-high heat. Place scoops of batter into the pan, and flatten slightly. Then take cover! Or be a grown-up and handle it.
Each side needs 3-5 minutes.
Don’t burn your face off.