These are the corn fritters that started it all.

 

 

See, there’s this blog. This beautiful, silly blog.

I was introduced to it by my dear sister-in-law, Stacy, when my husband and I decided to move to Pittsburgh. It was the first food blog that I ever really followed, and I fell in love.

Then one day there was a dessert competition judged by said blogger, and it happened to be just after finals, when I really really needed a distraction. Plus it was for this really cool charity.

Needless to say I entered, and I spent all week coming up with the most outrageously delicious desserts ideas. I knew that I wanted to do something spicy, and finally settled on a fresh corn cake with jalapeño whipped cream, fruit, and brown sugar tequila syrup. Awesome, right? I made the cakes the morning of the competition, but when I tried soaking them in that heavenly syrup, it was gross. Really gross. I threw out the cakes, stared at the remaining corn, and wanted to die because I. don’t. like. to. lose.

 

Fresh corn being cut from the cobb

 

In a last ditch effort and a mad stroke of genius, I invented these beauties. I had briefly toyed with the idea of some kind of funnel cake, so I thought, maybe a corn funnel cake? I threw some ingredients in a bowl until it looked like pancake batter, heated up some oil, and the rest is history.

The resulting “fritters” as I like to call them are good enough to gobble on their own – sweet and crunchy. My blog hero even featured the whole recipe in a post a couple weeks after the competition! Obviously I won the competition, and I was over the moon. The kind comments on that post, along with some prodding from friends, and some other fortuitous happenings (like having an awesome mother) resulted in this blog.

 

Corn Fritters with Cherries and Dark Chocolate

 

Sweet Corn Fritters

2/3 cup Flour
1/4 cup Sugar
1/2 tsp. Baking Soda
1/4 tsp Salt
1 1/4 cup of fresh Corn
6 oz. Coconut Milk

Mix dry ingredients in a small bowl, and set aside. Add coconut milk and 3/4 cup of corn to a food processor. Blend mixture, then add dry ingredients, and pulse until combined. Transfer to a mixing bowl, and stir in the remaining corn.

Add oil to a medium-sized saucepan until it is about 4 inches deep. Heat the oil to 350 degrees F, then spoon 2-3 fritters worth of batter (I used an ice cream scoop) into the oil. Fry for 1-2 minutes, then turn them over and fry a few more minutes until they are golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with fresh pitted cherries, chocolate sauce, and vanilla ice cream.

 

Spicy Chocolate Sauce

1/2 Tbsp. Flour
2 1/2 Tbsp. Cocoa Powder
1/2 tsp. Cayanne Powder
3 Tbsp. Sugar
1 cup Whole Milk
1 Tbsp. Butter

Mix together dry ingredients, and set aside. On low heat, combine milk and butter in a sauce pan. When butter has melted, slowly add the dry ingredients, stirring until smooth. Turn the heat up to medium, and continue storing until the sauce has reduced by half ( 8-10 min). Cool to room temperature, and serve. Note: If sauce is too thick once cooled, go ahead and mix in a little more milk to thin it out.

 

 

 

Be sure to visit How Sweet Eats, and give Jessica a great big thank you from The Food Doctors!

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One Response to Sweet Corn Fritters with Fresh Cherries and a Spicy Chocolate Sauce

  1. Cathie says:

    Yummm! I might have to try these this weekend. Corn fritters with a savory sauce could be a great appetizer it seems.

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