 |
| Corn Dodgers |
You might think these are fritters but the texture and consistency is totally different. I use frozen corn because it seems to keep it's crisp in this recipe and I think that's the charm of this dish. I would call these appetizers or Hors d'oeuvres, but you could serve these as a side dish and NO ONE would complain.
These Corn Dodgers couldn't be simpler, and this batch makes about 36 or so. You'll need plenty cause no one will stop at a couple. You have to get the oil hot and gently spoon the batter into the hot oil. Let them get brown on the bottom before gently flipping them. Oh boy are these good. Give them a try!
Ingredients:
 |
| Frying up in a pan! |
2 cups frozen corn kernels (drained)
1/4 cup milk
1/3 cup AP flour and SR cornmeal combined
1 egg
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp Tony Chachere's
2 tbs butter
2 tbs vegetable oil
Place the corn into a bowl with warm water for 5 mins, drain the liquid off, stir in the milk, flour and corn meal, and all seasonings. Melt the butter and heat the oil in a skillet on MED/HI. Put tablespoon-fulls of the corn batter in the hot skillet carefully. Fry until brown on bottom, then turn over until other side browns. Drain the dodgers on a paper towel on a paper plate. Serve warm or keep batches warm in a 200º oven until all are done.
I sure hope you take the time to make these and try them out, Golly Ned these things are amazing.
- Enjoy!
JW was my hero when I was a kid. I was cowboy and horse crazy.
ReplyDeleteThey look good Tim.
This looks so nice. But it seems quite oily, hope that using non-stick pan can reduce the oil use. Also thinking to add chopped coriander. :)
ReplyDeleteCorn dodgers are made from corn meal. There's no whole kernel corn in it.
ReplyDeleteThe corn dodgers Rooster Cogburn ate were deep fried in Raccoon fat.
ReplyDeleteElbert Jones
You are correct. But as they say, get 8 raccoon.
Deletereal corn dodgers are made from corn meal hot water and some salt fried in coon meat grease or you can use canola oil but it will not have the wild taste of coon meat grease.
ReplyDeleteCoon grease?
DeleteI remember John Wayne throwing them up into the air and shooting them I thought what a waste of food,but he was drunk.My aunt when growing up made something with real corn in it and when done would pour honey over it.She also put spiced apples on the table kinda strange but she was raised in Wyoming.
ReplyDeleteGrease from fried racoon. You need REAL coon grease to get the nice gamie taste. You may not believe me, but where my American Grandparents are from, we even have the Annual Possum Fest, every August...and they ain't NO tellin' what else you may come across whilst yet busy slobberin' over yo possum bisque, or jes' fo you sink yo teefs intake wunderus possum pie. It's true, don't think it ain't.
ReplyDelete1/3 cup flour and corn meal combined - 1/3 of each or 1/2 flour and 1/2 corn meal?
ReplyDeleteI make these often: I use about 2.5 Tbsp each of AP flour and SR cornmeal mix. If your batter seems too thin to you, add a more of each, 1 tsp at a time. Weather (humidity levels) on any given day can affect how much moisture flour and other dry ingredients will absorb.
Delete