Sunday, August 28, 2011

Lancaster County Corn Fritters

Cutting it from the cobs after it is steamed and iced
I hit one of those moments last week  that was filled with memories and nostalgia. No surprise that it related to something foodie, but not quite what you think.  Summertime growing up was filled with weeding the garden, picking whatever happened to be ripe and freezing or canning said fruit or veggie for the upcoming winter.  The cellar was lined with floor to ceiling shelves loaded with beautiful glass jars filled with peaches, cherries, green beans, tomatoes and chow chow. 2 full sized freezers stood on the other side of the room loaded with sweet corn (emphasis on sweet!) lima beans ( a royal pain to shell), peas, apple sauce, strawberries, raspberries and the list goes on.  Meals  were understandably crafted from what was found on these shelves and man was it good.
The best part, counting the pints!
So, when my sister Joanna called and wanted to know if I “needed” corn and would I like to come cut corn, I was all over it.   As I thought of the whole process that, admittedly I have not done as much of since opening the Inn, I realized it was less about putting up food for the winter than it was about family and connection.  Years ago it was my elderly aunts and grandmothers who would show up with their freshly sharpened knives, corn pans  low and long to cut into and an good old apron.  Now it was me showing up with, you guessed it, newly sharpened knives, apron and pan, to help Joanna and the next generation, my nephew and his wife.  Babies played in playpens, lots of conversation under the tree on a perfect summer day.  Wait… does that mean I am now the elderly grandmother?!  Everything in perspective!
Let’s just say it was an ah hah moment. Not sure good or bad.  All that to say I am going to share my mother’s recipe for corn fritters, which is nothing more than a fresh corn pancake that we enjoyed with sticky bun syrup for supper.   Today we serve them in silver dollar size at the Inn as a side to a savory breakfast and rave reviews!

Lancaster County Corn Fritters

2 cups fresh corn grated, preferably yellow corn that is a bit older
2 eggs
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking powder
2 tablespoons cream
2 tablespoons melted butter
2 tablespoons chopped fresh pepper (if you like hot use jalapeno)  optional

Grate the corn into a mixing bowl
Add beaten eggs, flour, baking powder, salt and pepper.
Add peppers if using
Add the cream and mix

On a griddle or greased frying pan bake silver dollar sized pancakes till bubbles show on the top
Flip and bake on the second side till browned.
Serve warm
the end... on the way to the compost pile
These hold well if you need to make them a bit ahead.
Frozen grated corn works beautifully. You can make these all year long.

  Swiss Woods Bed and Breakfast
  Debbie Mosimann
Bed and Breakfast Foodie
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