July 16 is National Corn Fritters Day! Corn fritters are tasty bites of fried or baked corn batter.
These bright crispy morsels make great additions to summer barbecues and backyard gatherings. The main ingredients include 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. Don’t look at this dish as just a side, but a functional part of a complete meal.
- Although corn fritters originated in the South, many other cultures have come up with similar dishes. For example, in Asia “pakoras” are a popular snack. This dish is made with vegetables dipped in batter that are then deep-fried.
- Corn Fritters are often mistaken for Johnny Cakes.
- The United States produces 40 percent of the world’s corn, more than any other country.
- In the United States, 87 percent of all the corn is grown utilizing only naturally occurring rainfall.
- Corn is also used in a whole bunch of non-food products. (Hand soaps, Windex, adhesives, varnish, paper, spark plugs and building materials).
- One bushel of corn weighs 56 pounds – more than a large bag of dog food.
- Corn is America’s largest crop and accounts for more than 90 percent of the total value and production of feed grains.
- Family farmers grow 90 percent of America’s corn.
- Corn is technically a grain and not a vegetable—the seed of a type of grass, like wheat. It therefore counts toward the recommended three daily servings of whole grains. The corn we eat is “sweet corn” (white, yellow or bi-colored), which has become even sweeter since scientists began breeding varieties with more sugar. Some “supersweet” corn also stays sweet longer. Baby corn (available canned) is sweet corn that’s been harvested early, and can be eaten cob and all.