Corn Fritter Fretting

Tonight, I discovered that I was rather on my own for dinner as my husband wasn’t going to be home until later. He would arrive in time for the eating part, but it was up to me to make sure dinner was available for the consuming. My husband had already gotten venison steaks out last night to thaw. I knew he was having a very hectic day, so I decided to make some of his favorites.

Venison steaks in mushroom sauce
sliced seasoned potatos, fried

I decided to try something different with my usual veggie. I broke my usual rule of having at least one vegetable that wasn’t fried on the plate tonight.

I found a recipe here. Allrecipe Corn Fritters

I’ve been wanting to make these for a while. I love the little golden nuggets I get at my favorite Italian restaurant that are golden and crispy on the outside and have a gooey, sweet corn filling.

This is not what happened this evening when I attempted to make corn fritters for the first time.

Just for the record, I would like to say that the recipe itself did not turn out bad. I changed a few things for the sake of not having stuff and ended up with something that wasn’t half bad, but wasn’t what I expected either.

First off, while making the batter, I added 1 teaspoon of sugar instead of 1/4 teaspoon. I liked the taste and would have even added more. Comments I saw on the recipe state that I am not the only one to do so.

I always use fat free milk as that is what I grew up with. The recipe did not specify what type to use.
Where I goofed was when I discovered I was out of canned corn.

I had a whole bag of corn in the freezer, so silly me, I decided to use this instead of driving to the store and buying corn in the can.
I got out the equivalent amount and rinsed them under hot water until the corn was thawed.

I know know that my error was not in making sure that either the corn was completely thawed, or not cooking i in water first.
The fritters themselves turned out really well. The corn was just a tiny bit chewy. I also think that I should have added more corn, as when the fritters were broken open, there wasn’t as much corn as I would have liked in them. I did make my fritters larger, so this may account in part for the lack of kernels.

I served them with maple syrup as recomended, and they were still a hit with my husband. For some odd reason, I eat mine with French dressing. The sweet dippers make up for the lesser amount of sugar. I was rather surprised at how easy it was to make corn fritters in the end, although they seemed more like corn hush puppies after I was done.