Blog Flog: Blueberry Corn Fritters
As happens every year, I get into the habit of frying things during Stampede week, when I’m obligated to make at least one batch of corn dogs and mini donuts. For weeks after, I start seeing everything in the kitchen as potential for the deep-fryer – could it be battered? will it be crispier fried than roasted? I’m often asked what to do with the oil once I’ve used it, and the answer is: I use it again, and again (so long as I’m not cooking things that flavours the oil, like fish) and then once I’m in the habit I refresh the oil and the frying pot sits on my stove and gets used for much of the summer. When you think about it, it beats turning the oven on when it’s 30 degrees.
And so when BC blueberries arrived and I started picking them up with every trip to the grocery store, corn dogs were fresh in mind, I had just picked up more cornmeal for cornbread, and it occurred to me that a corn fritter would be as delicious studded with blueberries as corn muffins, corn waffles, and really all things corn. (Except perhaps on-the-cob.)
This batter is a bit thicker than the one I use to dip dogs, but is just as quickly and easily stirred together. You drop it by the spoonful into an inch or two of hot oil, scoop them out once golden and drizzle with maple glaze, and it really is infinitely easier than doughnuts, with the same satisfaction level.
Blueberry Corn Fritters
AuthorJulie
In a medium bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, stir together the buttermilk and egg.
Stir the wet ingredients into the dry, stirring just until combined. Stir in the blueberries. Heat an inch or two of oil in a heavy, shallow pot (or deep skillet) over medium-high heat until it's hot, but not smoking-a bit of batter or scrap of bread should sizzle if you drop it in, and if you have a thermometer, it should be about 350F.
Drop small spoonfuls of batter into the oil and cook, turning with tongs or a slotted spoon, for 2-3 minutes, or until deep golden. Transfer to a paper towel-lined plate or pan. If you like, stir together the icing sugar and maple syrup, with a little water or milk to thin it further if needed, and drizzle over the fritters while they're still warm. Makes about 2 dozen fritters.
Ingredients
Directions
In a medium bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, stir together the buttermilk and egg.
Stir the wet ingredients into the dry, stirring just until combined. Stir in the blueberries. Heat an inch or two of oil in a heavy, shallow pot (or deep skillet) over medium-high heat until it's hot, but not smoking-a bit of batter or scrap of bread should sizzle if you drop it in, and if you have a thermometer, it should be about 350F.
Drop small spoonfuls of batter into the oil and cook, turning with tongs or a slotted spoon, for 2-3 minutes, or until deep golden. Transfer to a paper towel-lined plate or pan. If you like, stir together the icing sugar and maple syrup, with a little water or milk to thin it further if needed, and drizzle over the fritters while they're still warm. Makes about 2 dozen fritters.
Just made these. Did a slightly higher cornmeal to flour ratio, and added a pinch of sugar. We had a lemon honey glaze for dipping in (equal parts honey and lemon with a little bit of powdered sugar). A really fun addition to breakfast. Thanks for the idea!
Forgive me but I can’t help it: OH HELL YES!!!! ?
hahhahahahahhaaahaha
I knew I just had to try to make it myself and was surprised at how easy it was to make, and how deliciously devious it was to eat it.