Lazy summer cooking…
On top of the stove so it’s cooler.
Cleaning out the fridge, checking out the cupboards…
Deciding to be creative and cook with what I find.
A can of corn
+ some chives
+ there’s always bacon of some kind
+ the staples
= corn fritters.
Fritters are always a great way to eat vegetables.
Here’s what happens.
Drain the corn.
Add the corn, then an egg to a big bowl. (Lazy tip 1: To conserve energy, don’t whisk the egg before adding it to the corn.)
Find some chives in the refrigerator and decide to mince them and add to the batter. Green onions would been a good find too.
Measure the milk.
Add the milk.
Get the dry ingredients together. (Lazy tip 2: Mix the dry ingredients together in a measuring cup. Saves on dishes to wash.)
Add those dry ingredients plus the salt and pepper to the corn and egg and milk and stir to make batter. Drop heaping tablespoons of batter into a oiled and heated frypan.
(So lazy, I missed showing you what the batter looked like.)
After a couple of minutes, flip the fritters.
Serve with maple syrup. And bacon.
7 oz. can of corn, drained (niblets, not creamed)
1 large egg
1/4 cup milk
3 Tbsp. minced chives
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
several grinds of pepper
maple syrup, optional (not really optional)
In a large bowl, combine corn, egg, milk and chives.
In another bowl, mix together flour, baking powder, salt and pepper. Add the dry ingredients to the wet ingredients and stir to combine.
Heat 2 teaspoons of cooking oil in a fry pan on medium heat. Drop heaping tablespoons of batter into the hot pan. Cook until golden brown (2 minutes), then flip and cook the other side. re-oil the pan and continue until all the batter is used.
Serve while hot with bacon and maple syrup.