Prairie Bitch Corn Fritters

I was reading up on my genealogy and I found this fun story about my GREAT GREAT GREAT GREAT Grandmother, Rachel. Her and her husband packed up their covered wagon and moved to Northwest Ohio (where my family has lived since then). They lived in a hollowed out tree while they built a log cabin. Once they had a home, Rachel was a badass bitch in the kitchen. The Native American community would come by and pay to eat at her house and they LOVED her corn fritters. Obviously, an Ohio specialty would be corn-related.

So maybe that’s where I get my love of cooking. It’s in my blood. Except I don’t have people coming to my house and handing me cash. Yet. I have a feeling that’s illegal.

Regardless, I had to see if I had any of this Rachel Mojo. I decided to whip up some corn fritters. Sooo glad I did. Make them as a side for BBQ or fish or eat them with some maple syrup for brunch.

Not your grandmother’s corn fritters… MY grandmother’s corn fritters.

Prairie Bitch Corn Fritters
(adapted from Better Homes and Gardens New Cookbook)

1 cup cornmeal
1/4 cup flour
2 tsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cayenne pepper
1 egg, beaten
1/2 cup skim milk
1/4 cup frozen corn
1/8 cup chives, chopped
2 oz shredded cheddar cheese (optional)
maple syrup (optional)
oil for frying

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper.

Add in milk and the egg (pre-beaten!) and mix until everything is combined. Add in corn and chives. (And cheese if that’s your thang.*)

Heat your oil over medium heat. Place the handle of a wooden spoon in the oil to test. If bubbles form around it, its ready to go.

Drop spoonfuls of the batter into the hot oil. Cook for 1-2 minutes per side, or until golden brown. Flip and cook the other side.

Remove from oil to some paper towels to get rid of some of the oil.

Serve hot.

*I actually did a batch with the cheese, and a batch without. The batch without the cheese, I topped with maple syrup. So it was almost like having a sweet version and a savory version. Though there are sweet AND savory flavors throughout both.