Cathy Isom is celebrating another food item and lets us know why many will be indulging a savory southern-style treat today. That’s coming up on This Land of Ours.
Today is National Corn Fritters Day. What is a corn fritter some might say? Why they’re tasty bites of fried or baked corn batter, made of corn of course, corn meal, egg, milk, and butter. While they may have originated in the south, corn fritters can easily be changed up with peppers, onions or herbs to give them regional and seasonal flair. When paired with other vegetables and a pan-fried fish filet, these versatile cakes can be added to a lightly toasted bun for a unique fish sandwich.
Corn is abundant and is actually grown on every continent except for Antarctica. The largest corn fritter ever recorded was 4 feet in diameter, 0.5 inches thick, and was made from 30 cobs of corn. While corn is grown all over the world, 40 percent of it comes from the United States.
Many confuse corn fritters with johnnycakes, which is a type of cornmeal flatbread. Head to your local Southern-style restaurant or grab your frying pan to whip up some homemade fritters!
I’m Cathy Isom…