Hawkeye Corn Fritters

Hawkeye Corn Fritters on a Blue Willow plate – can’t get much more nostalgic than that. Photo © 2016 R.L. Peterson

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This breakfast treat was calling my name about a month ago, so, I decided to alter an old classic.

Native of the Hawkeye State

Born and raised in Iowa (through age 12), the name for this recipe was selected due to fond memories of Mom making corn fritters for my siblings and me when we were growing up in Lamoni, Iowa.

What I didn’t know until I began to make this entry, was that our Grandmother Turpen had prepared corn fritters for her family, as well.

The Peterson siblings entertaining ourselves during the holidays in our home in Lamoni, Iowa. Photo © 2016 R.L. Peterson

I quickly became an Iowa Hawkeye fan when our family moved from small town America (Lamoni), to Iowa City, IA.

Tackling my brother Dave – not an easy thing to do – having earned the nickname ‘The Iowa Plow’ for a reason. Sweet memories exist for me of my childhood in Iowa (the Hawkeye State). Photo © 2016 R.L. Peterson

We lived approximately a mile from Kinnick Stadium and managed to attend many Iowa Hawkeye football games… methinks my brother Dave and I would most-likely, sneak into the games.

And now, on to the tasty treats…

Hawkeye Corn Fritters Recipe

Adding Bob’s Red Mill egg replacer mixture to dry ingredients into a Nordic Ware  mixing bowl. Photo © 2016 R.L. Peterson

This recipe deviates a bit from the traditional vegan cooking style by incorporating frying in an iron skillet. Organic coconut oil is used as a substitute for vegetable oil.

Carefully spooning batter into a Lodge Cast Iron skillet – flattening/pressing the batter to approximately slightly larger than silver dollar size. Photo © 2016 R.L. Peterson

Using a fork, turn fritters to brown evenly. Photo © 2016 R.L. Peterson

Almost ready to eat…wait for it… ahhh! Photo © 2016 R.L. Petersen

I hope you enjoy this tasty breakfast treat anytime day or night.

Ingredients

• 2 Tbsp. Bob’s Red Mill Egg Replacer combined with 4 Tbsp. of water
• ¾ cup Almond Breeze Almond Milk-Coconut-milk blend
• 1 cup Bob’s Red Mill Unbleached White All-Purpose Flour
• 1 tsp. Bob’s Red Mill Baking Powder
• ½ tsp. Bob’s Red Mill Sea Salt
• 1 tsp. organic coconut oil
• 1 can drained whole kernel Iowa corn

Instructions

• In a Small bowl, combine ‘egg’ replacer, water, almond milk, and coconut oil
• Place sifter into Medium bowl, add all dry ingredients into a sifter and mix together
• Add egg replacer mixture and corn to dry ingredients and mix until blended
• Using two spoons, spoon batter into Lodge 8” cast iron skillet containing hot coconut oil (375°) a few inches deep – flattening/pressing the batter to approximately slightly larger than silver dollar size
• Using a fork, turn fritters to brown evenly
• Lift from skillet with slotted spatula
• Place onto cooling rack with a paper towel underneath

Makes 20-25 small fritters.

Serve plain or top with Krema/Crazy Richard’s Natural Creamy Peanut Butter and/or pure maple or blueberry syrup.

Enjoy and . . . Keep a good thought! Bob P.

Credit where credit is due:

All photos and images © R.L. Peterson

Many thanks to my assistant P.L. Wiese

Recipe adapted from Betty Crocker’s Picture Cookbook; 1950 Edition; pp. 78

 

 

 

 

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