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.
- 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.
- 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.
- 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 is also used in a whole bunch of non-food products. (Hand soaps, Windex, adhesives, varnish, paper, spark plugs and building materials).
- 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% of it comes from the United States.
- Many confuse corn fritters with johnnycakes, which is a type of cornmeal flatbread.
Sources:
