November is time of harvest as we prepare for Thanksgiving in the United States. Corn is a popular staple for American dinners. I made this yummy corn fritter recipe found on the Real Plans app for my Nanny Kids that they ask for me to serve as snacks and with dinners.
You Will Need:
5 ears of corn
1 cup milk
3 large eggs
1 1/4 teaspoons honey
1 1/4 teaspoons baking powder
1/2 teaspoon sea salt, or to taste
1/3 teaspoon ground black pepper
2/3 cup cornmeal
1/3 cup flour
3 3/4 tablespoons coconut oil
What to Do:
1. Preheat the oven to 200F.
2. To remove the corn kernels from the cob, stand the cob on end and use a sharp knife to slice downward.
3. In your food processor, place corn kernels, milk, egg, honey, baking powder, sea salt, and pepper.
4. Pulse 2-3 times just so corn is slightly broken up, but not so much that your batter is uniform. Then fold in cornmeal and flour.
5. Line a baking sheet with paper towels. In a large pan over medium high heat, melt the coconut oil. Working in small batches, drop the batter into the frying pan about 2-3 T. per fritter. Fry until golden brown — about 2 minutes per side. Transfer cooked fritters to the baking sheet.
6. Sprinkle with salt and pepper then place in a warm oven while you prepare the rest.
7. If desired, freeze by wrapping individually in either plastic wrap or parchment and foil. Then store in a ziplock freezer bag.
References: Real Plans AppPhoto by Stephanie Felzenberg
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