August 25, 2013
There is a restaurant in Westminster, MA called The Old Mill. It's one of my favorite places. The food is good, but it's more about the atmosphere and the setting that I love the most. We actually had my rehearsal dinner there 10 years ago, so I have many good memories of this place. The one dish that I loved the most was their corn fritters. It's not really even a dish. They bring a bread basket out after taking your order and it's filled with many different kinds of breads. Corn fritters are in the mix as well, and they give you maple syrup to dip them in. Those corn fritters are the thing that I remember most - I just loved those!
I have never forgotten those corn fritters. I've thought about them and pondered how I could make them and get them as close to those corn fritters at The Old Mill. This recipe is what I've come up with. I don't enjoy deep frying anything, so I decided to use coconut oil to fry them in. I figured if I have to deep fry something I mine as well try to make it as healthy as possible.
These really turned out so good - my husband and son loved them and gobbled them up! These would be a great appetizer for company, or another bread option for a holiday meal - either way, your guests will be impressed! I can not be sure if they are even close to the ones at The Old Mill because it's been a while since I've had them. However, going from memory, I am hopeful that they are close. In any case, these babies are delicious and they brought back nice memories for me. Try them - I think you'll love them too!
1 1/4 cup sweet corn
3 tbsp sugar
2/3 cup flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup half & half (or cream)
Maple syrup (real Vermont maple syrup is best of course)
Spoon coconut oil into a medium sized saucepan and turn heat on medium-high. As it starts melting, you want to have about 3-4 inches of oil, so add more if you need to. Heat to about 350 degrees.
Meanwhile, add the flour, sugar, baking powder, salt and 3/4 cup of the corn to the bowl of a food processor. Pulse until blended and the corn is in much smaller pieces. Transfer to a mixing bowl and add the remaining corn and half & half. Stir gently to combine - do not over mix. Batter shouldn't be too thin or too thick.
Once your oil is good and hot, spoon 2-3 fritters into the oil. I used a small scooper, which measures about 2 tbsp per scoop (1/8 cup). Fry 1-2 minutes, then gently flip with a slotted spoon and let it cook a couple more minutes until it's golden brown on all sides. Remove with the slotted spoon and place on a plate lined with paper towels. Continue until batter is gone. Serves with maple syrup on the side for dipping. Serves 3-4.