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.
