I have seriously been craving all things corn and corn cakes due to the fact that we have been hitting up a lot of pumpkin patches in the last couple of weeks, and they always have those cute little stacks of corn in the stalls. It’s the thing to do around here apparently – and it is so much fun!
Today we went a bit off kilter and ventured into the world’s biggest corn maze at Dixon, CA. This thing was 60 acres of maze, and I am pretty sure it holds the record in the Guinness Book of World Records. Super fun!
Afterwards, they had corn dogs for sale. I used to LOVE those things when I was a teenager. I was vegetarian at the time, and I used to think I was being super healthy eating corn dogs, when everyone else was eating the meaty version – chico rolls I think?
Anyway, nowadays I realise they are perhaps not so healthy 🙂 I came up with these little guys to offset the huge craving I was having post corn maze. They are only 4 ingredients, easy to dress up and make them fancy (pop on some créme fraîche and smoked salmon, and call it an hors d’oeuvres), or just have them as is, with some ketchup (this is how my kids like them).
We have been making big batches, and keeping them in the fridge for afternoon snacks, and they have been going down a treat. I hope you enjoy!
Have you ever visited one of these huge corn mazes? Do you get a hankering for corn cakes after? I would love to know what you think – be sure to leave a comment, like on Facebook, tweet to twitter, or pin to Pinterest for later. Happy eating!
- 1 cup corn kernels
- 1 egg (for vegan: see notes)
- 1/4 cup plus 2tbsp whole wheat flour
- 1/2 tsp baking powder
- salt and pepper to taste
In a large bowl, mix the corn kernels with the egg until the kernels are coated
Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
Add salt and pepper to taste
Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
These are best served right away, when they are hot. However, I have popped leftovers into the fridge for a day or two, and they have been just fine as little snacks.
To make this recipe suitable for vegans, replace the egg with a chia egg. Mix 1 tbsp of chia seeds with 3 tbsp water, mix and allow to sit for about 5 minutes. Once jelly-like then use it in place of an egg.