Shaarey Zedek Synagogue Winnipeg > Catering Services

Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department

Although called fritters, these are more like a pancake and can be served with a hot breakfast,

225 ml (1 cup)	Frozen Corn (Defrosted)
225 ml (1 cup)	Yellow Corn Meal
50 ml (3.5 tbsp)	All Purpose Flour
5 ml (1/3 tsp)	Salt (or to taste)
5 ml (1 tsp)	Baking Soda
	Pinch of Sugar
175 ml (3/4 cup)	Homogenized Milk
2	Large Eggs
75 ml (2/3 cup)	Vegetable Oil (for frying)
	Pepper to Taste

Method

Whisk together cornmeal, flour, salt, baking soda, and sugar in a bowl. Whisk together milk and eggs in another bowl and then add to dry ingredients and stir until just combined (do not over mix). Stir in the corn.

Heat oil in a skillet or fry pan over moderate heat until hot but not smoking. Work with manageable batches spooning 1 heaping tablespoon of batter per fritter into the skillet and fry. Fry until lightly browned on both sides, about 4 minutes in total. Transfer to a plate lined with paper towels to drain. Serve immediately or make larger batches and reheat later on a sheet pan in a 350ºF oven for 5-7 minutes.

The fritters may also be served with your favourite salsa.