Corn fritters came to mind but since we are watching the fat intake, I thought I would try something similar but not as greasy, thus this recipe.
Several years ago I found a handy corn cutter to use with corn on the cob.
|Top of OXO corn cutter showing the opening||where the corn is collected|
|Business side of the corn cutter which cuts the corn off the cob|
Corn Fritter Pancakes
1 cup corn, cut off cobs
1/2 cup whole wheat flour
1/2 cup milk
2 Tablespoons olive oil
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated garlic
Mix all together then fry in a little oil in a hot frying pan, using one-quarter cup measure or portion scoop to put the batter onto the pre-heated skillet. I used our heavy cast iron pan and let it get hot, then poured in a little canola oil and let THAT get hot. When it shimmered it was time for the batter. The pancakes cooked about one minute per side.
|Corn cut off two cobs of sweet corn, about 1 cup|
|Corn pancake batter ingredients, sans milk|
|Corn pancake batter mixed with a wooden spoon and ready to cook|
If you do NOT preheat the pan and the oil, you will have a mess on your hands and will be unable to flip the pancakes. This something I learned a very long time ago, but still have to re-learn every so often when I am in a rush. Don't pass up the steps of preheating pan and oil!
|Corn pancakes cooking on Mother-in-Law's wonderful cast iron frying pan.|
|Corn pancakes cooked with very little oil|
|Left-hand side shows corn pancakes more along the fritter line, cooked in 1/4 inch hot oil...not real fritters which take deep fat.|
This recipe was the corn from two cobs and made 6 pancakes. Some people pour Vermont maple syrup over the top. Others serve them with a fresh and lovely pico de gallo or even sweet pepper relish.