Thursday I decided to make corn fritters for the first time in years. Last night at 10:00, when I was getting a bit drowsy, the SO said ‘Corn fritters sure would be nice…’ So I made some more. She reheated some today.
I’ve discovered how tasty they are with sriracha sauce. (She didn’t.)
I sure can think of a lot of things that would qualify as “corn fritters”. You have a recipe, buddy?
If somebody put a gun to my head I’d mince some onion and stir it into a mixture of half cornmeal and half white flour, an egg and a little milk, plenty of baking powder and some Cajun seasoning, then fry in a shallow puddle of oil. Preferably left over from frying catfish.
I’m guessing they’re supposed to have actual corn niblets in them, though. Halp?
That sounds perfect to me, except for the catfish (I’m vegetarian). Yes, they absolutely have to include corn niblets. I’d probably use a higher ratio of cornmeal to flour, also. And instead of “Cajun,” I prefer “Louisiana Creole.” I’m more urban than country, and New Orleans is one of my favorite cities.
Bisquick, salt, milk, egg, cream-style or regular corn. Fry in oil.
You can put corn meal in it. And/or onions. And/or chopped peppers. And/or anything. But I grew up on the Bisquick kind. (FWIW, my mother was from Arkansas.) ‘Fritters’ should be more bread than cornbread.
But that’s the beauty of fritters. They can be anything you want them to be, or anything you need them to be.
Try them with strawberry jam, it sounds strange but it works.
The Luzianne canister says “Cajun Seasoning”. I live in the Midwest. I buy what I can get.
There’s a thin line between fritters and hush puppies, and I think it’s the flour/cornmeal ratio.
Good observation. A couple of tablespoons of cornmeal is enough for fritters.
I had to google Bisquick.
Would that work with any plain pre mix Pancake batter?
I’ve never made them with anything else, premix or me-mixed.
Sounds like onion fritters that way.
And go easy on that baking soda or it’ll end up bitter. [Mom’s advice to me after the 2nd time I made them.]
Of course, ya gotta puff 'em up somehow otherwise it’ll feel like you’ve swallowed a deep-fried rock. [Mom’s advice to me after the 1st time I made them.]
I used to make either corn fritters or apple fritters with the leftovers from making Chicken Kiev – just so I wouldn’t have to dump the leftover dredge mix (flour, egg, bread crumbs) down the sink. So I’d use…
Egg (whatever’s left over)
Flour (whatever’s left over, plus some if necessary)
Bread crumbs (just 'cause it’s left over; you don’t notice them)
Stir it all together in a bowl and adjust to make a ‘thick pancake batter’
Then add either
[COLOR=Sienna]A few tablespoons of soda water
A dash of salt
Creamed corn
(or [/COLOR][COLOR=Sienna][COLOR=DarkOrange][COLOR=Sienna]corn niblets and [/COLOR]a couple tablespoons of milk[/COLOR])
[/COLOR]
A few tablespoons of seven-up
a dash of cinnamon
(a couple tablespoons of milk could help, too)
cored & peeled apple - cut in rings
(or [COLOR=DarkGreen]cored & peeled apple - diced[/COLOR])
Drop corn or diced-apple mix by the heaping tablespoon-full into hot oil
[dip -> dredge -> dunk rings from the batter bowl to the fryer, using cooking chopsticks]
Deep-fry until they’re just slightly darker than golden-brown.
Dry on a paper towel (to absorb excess oil).
Corn fritters go well (spritzed with butter) with the Chicken Kiev.
Apple fritters go well (dusted with powdered sugar) as dessert.
–G!
But now I don’t deep-fry so often any more.
[BTW: Apple+Corn fritters don’t quite work.]:smack:
Mmmmm, love corn fritters with maple syrup.
I mix up my own from paprika, garlic powder, thyme, basil, oregano, black pepper, cayenne, onion powder, smoky paprika or chipotle powder, salt, celery seed, and maybe a little dash each of coriander and cumin. I call it “Creole seasoning,” others would call it "Cajun seasoning, and FTR the two are pretty much interchangeable with each other what Emeril calls “Essence.” At a minimum, the most stripped-down blend has to include paprika, thyme, cayenne, black pepper, and celery seed. Basil is found in Creole style, to go with the tomatoes (Italian influence in New Orleans), while Cajun leaves out the tomatoes and basil. Otherwise, pretty similar.
I use Emeril’s Creole seasoning recipe for jambalaya. My Cajun seasoning is from a cookbook written by someone with an SDMB connection. (The book is out of print, so no link.) I use it for blackened salmon.
We make apple fritters. Its a good way to use up Apples that are getting old. They are easy too.
Yeah, basic Cajun seasoning tends to be more stripped down, even as simple as salt, black pepper, and red pepper (see, for example, “Slap Ya Mama” seasoning, which I find is pretty widely available. It’s just those three plus garlic). As you said, the terms are used fairly interchangeably in the marketplace and in common speech. Here’s my favorite website on Cajun and Creole cooking. They have a nice link up there to two different Creole seasoning recipes for anyone who’s interested. The recipes are, of course, easily tailored to your own tastes. I don’t use basil in mine, for example, but I do use oregano. (My basic blend is paprika, black pepper, cayenne pepper, thyme, oregano, garlic powder, and onion powder.)
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