The corn fritter story begins around a 1950’s formica kitchen table and revolves around my Mother’s love of liver and onions. But seeing as how this is Meatless Monday, we’re going to spend as little time as possible talking about liver!
Like most self-respecting children, we kids hated liver and onions, which my Mother cooked on a regular basis. I’m not even sure my Dad liked ‘em, but to get us to eat that liver, Mom would often make corn fritters and applesauce. Of course, we all LOVED corn fritters and applesauce, so the deal was “no corn fritters until we ate the liver". Oh, the pain! I sacrificed all that I believed in at those meals, and I ate that liver, bite by awful bite, just to get to those corn fritters.
Even to the present day, I, of course, still love corn fritters and applesauce and am going to share our recipe with you so you can create happy faces around your table. For those who want fresh, homemade applesauce on their fritters, this baked applesauce is the easiest, most delicious stuff ever. Sprinkle the whole shootin’ match with a little cinnamon sugar and you’ll have in front of you some very homey comfort food.
You can also make up a double batch and store the leftovers in the fridge. These are wonderful heated up for a quick, nutritious, delicious weekday breakfast for the kids (and you!).
Corn Fritters and Applesauce
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
2 cups whole kernel corn
1 egg, lightly beaten
1 tablespoon shortening, melted (I use Earth Balance Shortening Sticks)
1/2 cup milk
applesauce for serving (click here for the best homemade applesauce!)
1 In a mixing bowl, combine flour, baking powder, salt and sugar. Stir the corn kernels into the dry mixture.
2 In a separate mixing bowl, beat egg, melted shortening and milk together. Pour the wet mixture into the dry and stir until blended.
3. Place a fairly large skillet over medium high heat and pour a thin film of vegetable oil into the pan (or spray liberally with cooking spray). When good and hot, drop the batter by large spoonfuls into the pan and cook until golden. Flip and continue to cook until completely cooked through (about 4 minutes per side).
Serve warm topped with applesauce and sprinkled with a little cinnamon sugar.