© 2022 Kebba Buckley Button, M.S., O.M. World Rights Reserved. Image by megapixl
In this country, almost every week has special days to honor something. Today, July 16th, is National Corn Fritters Day and also National Fresh Spinach Day! In my school days, I lived in Delaware, and our home was near a number of family farms. This time of year, it was easy to drive by these family farms and see a rough-hewn wood table for a farm stand. Fresh tomatoes, corn on the cob, and green beans were the most popular offerings. All of these were fresh-picked by real people. These veggies were sweet and succulent. The tomatoes were deep red and perfectly ripe. Prices were low.
Both my parents were from the South, Virginia and Florida. So Southern cooking is in my heritage. When I saw that today is National Corn Fritters Day, I had to share a couple of recipes. Now, fritters can be thin and soft, like a pancake, chubby like a donut hole, or in between, as a patty, my favorite form. A simple way to make corn fritters is to use your favorite cornbread recipe or mix, make it with a little less liquid, stir in cut cooked corn, and cook it in an oiled pan.
Or, if you like, try this a super easy recipe:
CLASSIC OR CHEESY CLASSIC CORN FRITTERS
5 T biscuit baking mix (such as Bisquick or GF Bisquick)
¼ t salt
Ground black pepper to taste
2 eggs
2 c whole kernel corn, drained
2 T finely chopped onion
Opt. 2/3 c Parmesan cheese, or 2 T more baking mix
¼ c butter + 2 T vegetable oil
Whisk baking mix with salt, black pepper, and optional Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix.
Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with a spoon. Cook the fritters until browned on both sides, about 3 minutes per side, and drain on paper towels. Ta dah! Your own fresh corn fritters, with or without cheese!
Now these would be great to serve with a fresh spinach salad. And it is National Fresh Spinach Day!
FRESH SPINACH SALAD
DRESSING—Your favorite vinaigrette OR make the following
½ c white sugar
½ c white vinegar
1 c olive oil
2 T Worcestershire sauce
½ c ketchup
1 small onion or shallot, chopped
Use a blender to process all these until smooth.
TOPPINGS
Set these aside:
5 slices bacon, cooked, drained, crumbled
3 boiled eggs, chilled & chopped
SALAD BASE
1 lb fresh spinach—rinsed, dried and torn into bite size pieces. OR buy it pre-washed and prepped.
OPT: 1 4-oz can sliced water chestnuts, drained OR small pieces fresh jicama (tastes better)
COMBINE
Toss the spinach and water chestnuts or jicama, with half the dressing. Offer the rest of the dressing at the table. Now top artistically with the crumbled bacon and chopped eggs.
With the corn fritters and fresh salad, you are honoring two special days at once, plus you are now eating a refreshing summer supper. Bon appetit!
In my daily series this month, I hope to strongly convince you that positive living, using holistic tools and healthy eating, is the way to be, and that it results in greater health and happiness and joy. And that would be you, ever more Healthy Happy and Loving Lifesm!
Kebba Buckley Button is a stress/energy management expert, holistic healer, and award-winning author who celebrates life. She has a longtime natural healing practice and is an ordained minister. Among her books are: Discover The Secret Energized You (http://tinyurl.com/b44v3br), Inspirations for Peace Within: Quotes and Images to Uplift and Inspire, and Sacred Meditation: Embracing the Divine. The books are available on Amazon and through Kebba’s office. They are also available in Scottsdale, Arizona, at the Franciscan Renewal Center bookstore and at the bookstore at St. Barnabas on the Desert Episcopal Church. Or simply email us to order: kebba@kebba.com . Thank you!
Books by Kebba Buckley Button