July 16th is also known as "National Corn Fritters Day" here in the bizarre holiday world. And what could be more appropriate then to head to your local restaurant and eat up a batch of these savory fried biteables that are a perfect side dish with any barbeque or southern-style meal. Made up of a mixture of corn, egg, flour, milk and butter, these tasty treats can be fried or baked and served with pretty much any dipping sauce that suits your palete or topped with fresh fruits and syrup to make one delicious dessert.
There are no known specific origins for this holiday or dish, but the corn fritter is thought to have originated in the Southern region of the U.S., although similar recipes have been found in many different cultures all over the world.
So what better way to celebrate and treat yourself then by whipping up your own batch of corn fritters and trying all different combinations of toppings to see which you like best. Plus you can try and pass them off as healthy since it technically is a vegetable that you are using as your base ingredient. Check out a few recipes below and indulge.
Or you can try out this Southern style recipe from Paula Deen, which you know is going to taste amazing.
Ingredients
1 1/4 cus self-rising cornmeal mix
1 1/4 cups all-purpose flour
1/4 cup sugar 1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted
1 (15.25 ounce) can corn, drained
Vegetable oil, for frying
Directions
Heat oil to 325 degrees F. In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn. Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.
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