Who doesn't love an amazing puffy corn fritter!?!

This is yet another tasty recipe from the collection of Chef Ron Lock, a rising star himself, with a new cookbook and show in the works. I made this recipe for puffy corn fritters for my family to go along with a delicious bacon wrapped chicken stuffed with cream cheese and jalapenos; but you can enjoy them on their own or with another main dish of your choice. Personally think they would pair well with a nice spiral ham; Christmas side dish maybe?! They are super simple to make, so I hope you try them.

Ingredients

- 3 cups of canola or peanut oil (I must confess I used vegetable oil and they were still delicious)

- 1 cup all-purpose flour

- 1 tsp baking powder

- 1 tsp salt

- 1/2 tsp sugar

- 1 egg (I used a large egg)

- 1/2 cup cream or half and half (I used skim milk because that is what I had on hand and it worked well)

- 1 tbsp butter melted (I used salted)

- 1 (15 1/4 oz) can of whole kernel corn, drained

1) Start by heating your oil in a heavy pan to 365 degrees Fahrenheit.

2) In a medium mixing bowl combine your flour, baking powder, salt, and sugar. And in a separate bowl beat together your egg, cream or milk, and melted butter.

3) Now pour your wet mixture into your dry mixture and stir.

4) Drain your can of whole corn kernels and stir into your batter.

5) Your oil should be ready at this point, so you can go ahead and drop spoonfuls of batter into the hot oil. Fry the fritters until golden brown, which does not take long.

6) Once golden brown remove the fritters from the oil and place on paper towels to remove excess oil. They are now ready to serve.

One suggestion was to serve them with maple syrup, which we did try and it was amazing, although it made them slightly dessert like. We also had them plain with dinner, which made them a perfect side dish. 

HAVE FUN AND ENJOY!