Growing up in the suburbs of Chicago, on very special occasions, my family would go out to Sunday dinner at a restaurant called the White Fence Farm where they served the most delicious fried chicken and all accompanying side items in a family style setting.
Although, the chicken was scrumptious, my most vivid memory is of the corn fritters that they served. Fried to a golden brown and then dusted with confectioners sugar, they came to the table warm and were crunchy on the outside. Inside the fritter batter was sweet and laced with kernels of corn. More than forty years have passed and the restaurant continues its tradition of serving the same core menu that I recall many years ago!
Since that time, I have always searched for and tried the various corn fritter recipes that I would come across. However, I’ve never been able to find a recipe that replicated the corn fritters that I experienced at the White Fence Farm, until now. I ran across this corn fritter recipe in a cookbook by Marcia Adams, Heirloom Recipes and it is really outstanding. Next time you’re making fried chicken, add these to your menu.
Vegetable oil for deep-frying
2 large eggs, slightly beaten
¼ teaspoon salt
1/8 teaspoon white pepper
One 16-ounce can cream-style corn
2 teaspoons baking powder
1½ cup all-purpose flour
Confectioner’s sugar for dusting
Preheat the oil to 350 degrees F in a deep fryer or a deep electric skillet. There should be at least 2 inches of oil.
In a large bowl, beat the eggs, salt and pepper together. Add the corn and blend thoroughly. Add the baking powder and flour, but do not over stir; some of the flour should be visible. Drop the batter by tablespoons into the hot oil and fry for 2-3 minutes on each side, or until a light brown. Drain on paper towels and sprinkle immediately with sifted confectioner’s sugar. Serve with warmed maple syrup, if desired.