Amish Corn Fritters

 Amish Corn Fritters are delectable bites of summer, perfect for breakfast, brunch, or even as a side dish. They're known for their crispy golden exteriors and tender, corny interiors. Here's what you can expect:

Ingredients:

• Base:

  • 2 cups Fresh Corn Kernels (or 1 (15 oz) can Drained Canned Corn): The star ingredient, delivering the characteristic corn flavor and texture. Fresh corn is preferred for its sweetness, but drained canned corn can be a substitute.
  • 1-1 ½ cups All-Purpose Flour: Provides structure for the fritters. The exact amount might vary depending on the moisture content of your corn.
  • 2 large Eggs: Bind the ingredients and contribute richness and structure.
  • 1 tablespoon Sugar (Optional): A touch of sweetness to complement the corn flavor.
  • 1 teaspoon Baking Powder: Leavening agent for a fluffy interior.
  • ½ teaspoon Salt: Enhances the overall flavor profile.
  • ¼ teaspoon Black Pepper (Optional): A touch of peppery heat for depth of flavor.

• Optional Additions:

  • ¼ cup Chopped Fresh Herbs: Chopped chives, parsley, or cilantro add a fresh touch.
  • ¼ cup Chopped Red Onion: Provides a bit of sharpness and texture.
  • ¼ cup Grated Parmesan Cheese: Adds a savory and salty element.
  • 1 Jalapeno Pepper, seeded and finely chopped (Optional): For a spicy kick.

• Cooking:

  • Vegetable Oil or Shortening: For frying the fritters.

Instructions:

1. Prepare the Corn: If using fresh corn, cut the kernels off the cob. You can also pulse the kernels in a food processor for a quicker method, but be careful not to over-process and turn them into a puree. If using canned corn, drain it well.

2. Whisk Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt (and black pepper if using).

3. Combine Wet and Dry: In a separate bowl, whisk together eggs and sugar (if using). Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix.

4. Adding Corn and Optional Ingredients: Fold in the corn kernels and any desired optional additions like herbs, onion, cheese, or jalapeno.

5. Heating the Oil: Heat about 1/2 inch of vegetable oil or shortening in a large skillet over medium heat. The oil should be hot but not smoking (around 350°F).

6. Scooping and Frying: Using a spoon or ice cream scoop, drop portions of the batter into the hot oil. Don't overcrowd the pan. Fry the fritters for 2-3 minutes per side, or until golden brown and cooked through.

7. Draining and Serving: Transfer the fried fritters to a paper towel-lined plate to drain excess oil. Amish Corn Fritters can be served warm or at room temperature. They pair well with maple syrup, honey, or a simple dusting of powdered sugar.

Tips:

• Use room temperature ingredients for even mixing and a smooth batter.
• Don't overmix the batter. A few lumps are okay. Overmixing can lead to dense fritters.
• The amount of batter you use per fritter will determine the size. Adjust the scoop size based on your preference.
• Don't overcrowd the pan when frying the fritters. This can cause them to lower the oil temperature and cook unevenly.
• Amish Corn Fritters can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 3 days. Reheat them in a skillet or oven for best results.

Enjoy these crispy and flavorful Amish Corn Fritters! They're a delightful way to celebrate the taste of summer and enjoy fresh corn.