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COLUMN: From Grandma’s Kitchen - Take advantage of fruits from farmers’ stands

— We are so fortunate to live in the Baldwinsville area and to be surrounded by farms. There are farmers stands that offer us fresh picked fruits and vegetables that are waiting for us to take home and enjoy. We have many pick-your-own farms that invite us to enter their fields and pick our own produce. Lured by the low prices and our own selected and hand picked produce, we can enjoy nature at the same time, with free exercise, fresh air and delicious sunshine.

I especially enjoy fresh picked corn on the cob. I peel the corn, place it in a saucepan, cover with water, add a teaspoon of salt, bring to a boil, and simmer the corn for five minutes, until crisp tender, and not mushy. Perfect.

My favorite corn recipe uses leftover corn off the cob. Corn fritters are a great side dish to serve with fried or barbecued chicken or any grilled meat. The puffy fried fritters are great served plain, or with a touch of maple syrup drizzled on top. Watch out – they are addictive.

Corn fritters

2 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. canned or cut off the cob cooked corn

2 eggs

2/3 c. milk

1/2 tsp. lemon juice

Place flour, baking powder and salt in mixing bowl and mix. Add lemon juice to milk and let stand for five minutes. Add egg, corn and milk mixture to bowl. Mix until blended. Cover top of bowl with a clean dishtowel and let stand for 45 minutes. Heat 1 inch of oil in a frying pan. Drop teaspoonfuls of batter into hot oil, lower heat, and cook on all sides until browned and cooked in center. Remove from pan and place on a paper towel lined plate to absorb oil. Serve warm.

Annette Sica is a resident of Baldwinsville. Years ago, she used to write a column for the Baldwinsville Messenger titled Coffee with Annette and she is happy to be writing cooking columns for her community again.

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