In the kitchen with Sharon


Sharon Hughes Staff columnist

Sharon Hughes Staff columnist


This is a picture of Sharon’s corn fritters.


Sharon Hughes | The Times-Gazette

Hello! In the kitchen this week I made corn fritters for the first time and they turned out great. I have been trying lots of new recipes that are quick and easy. A few days ago I made a low carb dish that I will share with you next week. I made it for my son for lunch. I haven’t got a report back from him, but I sampled it and I loved it. I will definitely fix it again.

I am always looking for new recipes so if you have a favorite, please share it. It’s time for apples, pumpkin and lots of soups for the cool fall weather, plus next month will be Thanksgiving. I don’t know where this year has gone. It flew right by us.

Corn fritters — crispy on the edges and soft in the middle.

Ingredients:

2 cups of corn

1/4 cup of cornmeal

1/4 cup all purpose flour

1 teaspoon paprika

1 egg

1 green onion (chopped)

1/2 cup grated Parmesan cheese, or cheese of your choice

1 handful cilantro (chopped)

1 teaspoon lime juice

Mix all together and spoon in oil in your frying pan with oil and brown on both sides. Make sure they get crispy on both sides. Yum. I dipped mine in sour cream.

Enjoy!

Please send your favorite recipes to shughes@timesgazette or call me at 937-393-3456 and I will put your recipe in my column.

I am looking forward to hearing from you.

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

Sharon Hughes Staff columnist
https://www.timesgazette.com/wp-content/uploads/sites/33/2019/10/web1_Kitchen-tease.jpgSharon Hughes Staff columnist

This is a picture of Sharon’s corn fritters.
https://www.timesgazette.com/wp-content/uploads/sites/33/2019/10/web1_In-the-kitchen-pic.jpgThis is a picture of Sharon’s corn fritters. Sharon Hughes | The Times-Gazette