I’m so incredibly lucky to live in an area full of beautiful farmer’s markets. I could spend hours walking around on a Sunday morning, just looking at the colorful stands and smelling the fresh produce. Row after row of fruits, vegetables, flowers, breads, meats, cheeses, local coffee… get the idea? It really is a food lover’s paradise. And I’m right in the middle of it.
I’m trying to get better about letting the market dictate what I make. I’ve always kept a long running list of recipe ideas. I’ll see a photo and say “Yes, I want to make that!” Something will inspire me and I’ll run to the store or the market. But the market is its own inspiration, a land of creativity just waiting to be explored. So on Sunday I tossed my plans for the week and followed my instincts. What did I wind up with? Corn. Beautiful, sweet corn. And plump, ripe blueberries. I had no idea what I wanted to make but I knew I had to have them. Within a few minutes of returning home and unpacking my groceries I knew what I would be making: corn fritters and blueberry corn muffins. Here are the fritters. Keep an eye out for the muffins later this week!
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 teaspoons cayenne pepper
- 2 eggs
- 1/2 cup milk
- 1 1/2 tablespoons maple syrup
- 4 cups fresh or frozen corn
- A neutral, high heat oil such as vegetable or canola
- Powdered sugar for garnish
- Whisk together the flour, sugar, salt, baking powder and cayenne pepper.
- Whisk in the eggs, milk, and maple syrup.
- Fold in the corn.
- Heat the oil to 365 degrees F in a deep fryer or large pot.
- Gently drop in small spoonfuls of the batter and allow to cook on each side until golden brown.
- Allow to drain on paper towels.
- Serve immediately. Sift powdered sugar on top before serving.
Adapted from The Pioneer Woman Cooks