Sweet and Savory Corn Fritters + 5 Corn Recipes for August!

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Our fantastic sitter came over last week. I left her with a few instructions and bolted out the house like a swarm of bees were chasing me. I didn’t have an appointment or a plan. I sat in my car for a few minutes, not sure what to do or where to go. Almost lunch time and tired of Sunbutter and jam sandwiches, I took myself out to lunch. Did I eat by myself in a restaurant and read a book? Nope. I drove to Whole Foods. I wandered around the prepared foods section for a while, finally settling on a salad for lunch. I thought about sitting in the café area, but decided against it; way too many people. I headed to my car. So I am sitting in the parking lot, alone, eating their spicy Thai kale salad and listening to Here & Now on NPR. I know there is so much to make fun of in that sentence. It gets better: I am wearing Birkenstocks, now fashionable, but not so when I bought them, and drinking organic green tea. I am a cliché. Did I picture this for myself 10 years ago? No. Am I ok with it? Yup. I can appreciate and laugh at both Whole Foods and kale salads. I like to eat alone because I NEVER eat alone. Birkenstocks are so dam comfortable I could walk across the state of Massachusetts in them without complaining my feet hurt. I like NPR, enough said.

Kathy Gunst was on Here & Now discussing how to use the vegetable of the month: corn! I love corn but, my ears didn’t really perk up until she mentioned corn fritters. My grandmother made corn fritters and served them with warm maple syrup. I loved them; so sweet and so deep-fried.

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When I got home I looked up her recipe and found both a sweet and savory version of a corn fritter. Savory sounds interesting. Oh, and instead of a deep-fried treat, she prepared them as you would a pancake. Perfect! I feel less guilty about serving them to my family for dinner. I adapted her recipe by swapping out some of the flour for whole wheat flour, and using 1% milk instead of half and half. I felt like I made a healthy choice. Then I added bacon. Why? Because it was sitting in the fridge and it felt left out. You don’t need to add it, but it tastes dam good with corn and syrup. Just sayin’.

The sweet corn fritter is just as you expect: sweet, comforting and addictive. The savory corn fritter has a surprising burst of herbal and lemon flavor. A healthy drizzling of lemon-herb butter highlights this flavor profile even more! The kids loved the sweet corn fritters. Bubba and I ate the savory fritters. If you don’t feel like making the lemon-herb butter, pour warm maple syrup over the savory fritters. Bubba did and said it was delicious. Take advantage of fresh corn this month and make these fritters. Enjoy!

Sweet and Savory Corn Fritters

recipe adapted from NPR’s Here & Now chef Kathy Gunst

makes about 10 small fritters

Ingredients for Sweet Corn Breakfast Fritters:

1/4 cup unbleached all-purpose flour

1/4 cup white whole wheat flour

Pinch of kosher salt

1/2 teaspoon baking powder

1/2 cup milk (I used 1%.)

1 tbsp. sugar

1 large egg, lightly beaten

2 cups fresh corn kernels, removed from 2 cobs

Maple syrup

Canola oil or vegetable oil for pan

Optional: 1/2 pound of bacon, cooked and chopped

Directions:

(Pre-heat your oven to 200F. As you cook the fritters you can place them on a baking sheet in the oven to keep them warm until you are ready to serve.)

Whisk together the flours, salt, and baking powder in a large bowl. Add the milk and sugar and whisk until very smooth. Add a little more milk if the batter looks to dry. Beat in the egg and gently fold in the corn.

Using a large skillet or griddle, heat a few tablespoons oil over medium-high heat. Using a small cookie scoop or spoon, drop 2 tablespoons batter into the hot oil. Gently flatten the batter with the back of your spatula to form a pancake. Cook for about 2 to 3 minutes on each side, or until golden brown. *When lots of bubbles form in the batter it is a good time to flip the pancake.* Serve immediately with lots of maple syrup and some chopped bacon or transfer to pre-heated oven until ready to serve. Enjoy!

Savory Herb Corn Fritters

recipe adapted from NPR’s Here & Now chef Kathy Gunst

makes 10-12 small fritters

Ingredients:

2 cups of fresh corn from about 2 large cobs

1 large egg, whisked

1/4 cup unbleached all-purpose flour

1/4 cup white whole wheat flour

1/2 tsp. baking powder

1/2 cup whole milk

Pinch of kosher salt

the zest and juice of one lemon

a bit of fresh ground black pepper

1 tbsp. fresh parsley, chopped

1 tbsp. fresh basil, chopped

1 tbsp. fresh chives, chopped

1 tbsp. canola oil, plus more for frying

Optional: 1/2 pound of bacon, cooked and chopped

Directions:

In a large bowl, mix together the corn kernels and egg. Add the flour, baking powder, milk, salt, pepper, parsley, basil, chives and 1 tsp. lemon zest and stir until combined. Add 1 tablespoon of canola oil and beat well.

Heat your skillet or griddle over medium-high heat and add a bit of oil for frying. Using a small cookie scoop or spoon, drop 2 tablespoons batter into the hot oil. Gently flatten the batter with the back of your spatula to form a pancake. Cook for about 2 to 3 minutes on each side, or until golden brown. *When lots of bubbles form in the batter it is a good time to flip the pancake.*

Serve immediately or transfer to pre-heated oven until ready to serve. Eat with a heaping spoonful of lemon-herb butter. Enjoy!

Lemon-Herb Butter

Ingredients:

1/2 stick unsalted butter

pinch of kosher salt

1 tbsp. parsley, chopped

1 tbsp. basil, chopped

1 tbsp. chives, chopped

1 tsp. lemon zest

juice of 1 lemon

fresh ground black pepper

Directions:

Melt the butter with the herbs and simmer over low heat for a few minutes. Add lemon juice, zest and black pepper and simmer for another minute.

Drizzle over cooked fritters when ready to serve. Enjoy!

5 Corn Recipes To Try Before Corn Season Ends!

I like soup in the summertime. It is a nice break from the grill. I especially love corn soup, so Cooking Classy’s summer squash and corn chowder is on my meal list this week. Check it out!

Looking for an easy and light pasta dish that the kids can help you make? Try hello, Wonderful’s recipe for pappardelle with leeks and corn. Yum!

I love fast and healthy meals. I need to throw this quesadilla recipe into our rotation before corn and zucchini season are over!

If your garden is overflowing with cilantro head to Food 52. Their recipe for sweet corn fritters with sriracha-lime Greek yogurt sounds amazing!

I am a big fan of corn bread and the kids love it too. I need to try Spoon Fork Bacon’s recipe for Buttermilk Cornbread with Bacon, Lime and Chili butter. I didn’t know you could do that to butter. Wow!

A Dose of Fall Comfort Food: Butternut Squash + Apple Soup plus 5 Must Try Fall Desserts

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Last week I was sick. I felt awful, really awful. Luckily, Bubba was able to work from home for a day to help deal with the kids. It was the first time in I don’t know how long I had an actual sick day. I napped, I didn’t make any meals or clean any dishes, Bubba did the laundry and took the kids to the park and I watched an episode of Barefoot Contessa. Yes, an entire episode not recorded, in the middle of the day! That never happens.

After my fever broke I felt better, but I needed something comforting to eat. A couple of days before I got sick, we went apple picking. So on my counter I had a bunch of apples and a butternut squash from our CSA staring at me. “Make something with me!” they seemed to scream. Ok fine, but what? My mind felt hazy and my body still ached a bit. I grabbed my new favorite cookbook, Dinner: A Love Story by Jenny Rosenstrach, and looked up butternut squash. This was not the time for creativity, I just needed a good recipe for something soothing. (All of her recipes are good. If you are looking to buy a new cookbook, buy her book. You’ll love it!) I found Butternut Squash and Apple Soup. Perfect, just what my body needs now.

The soup has a bit of spice to it which I love. The apples add a subtle sweetness which works well with the butternut squash, and a pinch of cayenne gives a little heat. The combination of the apples, squash and thyme simmering together made our house smell like fall. I served the soup with crusty bread and chopped chives sprinkled on top. G tried the soup and wasn’t impressed. C refused to try the soup but she did dip a piece of bread in it and said it tasted “ok.” I’ll keep working on her and G. Bubba loved the soup. At least one other person in our family loved the soup.

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The apples are a mix of Macintosh and Honey Crisp. Honey Crisp is my favorite.

_KH10032One two-pound butternut squash, two apples, two small onions or one medium and a sprig of thyme are the main ingredients.

_KH10036Peel the squash. I love the golden orange color on the inside.

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Scrape out the seeds and chop into 1 inch cubes.

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Bring the apples, onions, squash, broth and seasonings to a boil and then allow to simmer for about a half hour. Check every ten minutes while simmering and add more broth if necessary.

_KH10061Serve with crusty bread and top with chopped chives, walnuts and crème fraiche. Use all toppings or just one! Take a big bite and feel better.

Butternut Squash + Apple Soup

Recipe from Dinner: A Love Story

Serves 4

Ingredients:

2 small or 1 medium onion

A large glug of olive oil

Leaves from one sprig of fresh thyme

1 Tbsp. curry powder (optional but I used it)

1/8 tsp. cayenne

1 2 lb butternut squash, peeled, cut in half, seeded and cut into 1 inch cubes

2 apples peeled, cored and cut into any size chunks (Macintosh or Fuji work well here. I used Macs. Do not use Red Delicious.)

31/2 cups or more of chicken broth. (If you are not using homemade chicken broth, buy low sodium so you can add the amount of salt you want. Store bought chicken broth tends to be too salty for me.)

Kosher salt and pepper to taste

Toppings: chopped chives, chopped walnuts or sour cream. Try crème fraiche instead of sour cream for a topping even creamier.

Directions: 

Brown the onion in a large dutch oven or stock pot for about 3 minutes. Add salt, pepper, thyme, curry powder and cayenne and stir. Add squash and apples and chicken broth. Be sure the broth covers the ingredients by about 1/2 inch.

Bring to a boil and then simmer uncovered for about 30 minutes. Check the soup every 10 minutes and make sure it stays at the same level. If it doesn’t, add more broth. After 30 minutes, check to see if the squash is tender. Continue to cook until tender if it is not. Remove soup from the heat and puree it using a blender or immersion blender. If you using a traditional blender be sure to puree the soup in batches and keep the lid slightly open so it doesn’t explode. Serve hot with as many suggested toppings as desired. Enjoy!

5 Must Try Fall Desserts

I love to bake. When the seasons change I get excited to try new recipes. I plan on trying the recipes list below and I’ll let you know how they turn out.

I spotted these pumpkin bars on Two Peas and Their Pod and I must try them very soon.

Caramel apples are a must eat in the fall but what about adding bacon to them? Check out the recipe here.

I love cupcakes. This cupcake will satisfy your need for anything pumpkin.

Apple pie with caramel? Yes! Get the recipe here.

A fall dessert that won’t pack on the pounds? It exists here.