I usually make corn muffins to go with chili, but I felt like trying something new, so I made some corn fritters and cooked them up like little pancakes. The first time I made them they were good, but I felt like they tasted too much like our usual muffins, despite their little pancakey shape. It was Superbowl Sunday, the one day a year when we eat in front of the television. After watching three or four beer commercials, it came to me what my fritters needed – beer!
Next time I made them, I used some Shiner Bock for the liquid and they were perfect. These are quite sweet and the leftovers are good for breakfast drizzled with a little maple syrup or agave nectar – just toast them lightly first.
Use a beer that’s mild and not hoppy (i.e. bitter). Bock, pilsner or lager will work, but not an IPA; save that one for drinking.
1 cup corn kernels, thawed if frozen
1/3 cup corn meal
2/3 cup whole wheat pastry flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons canola oil
3/4 cup mild-tasting beer
With a soup spoon, stir together corn, corn meal, flour, baking powder, sugar and salt. Add canola oil and beer. Set the batter aside while you heat up the pan. It will get thicker as it stands.
Cook these up just like pancakes: heat a skillet to medium-hot and spray with a little cooking-oil spray. Drop heaping spoonfuls of batter in the pan. Cook until until the fritters bubble and the edges are dry, about 3 or 4 minutes. Flip over and cook the other side briefly. Serve immediately or set aside and toast lightly before serving.
Makes about 25.