Corn fritters and Savory Thanksgiving Sides Round-Up
In addition to testing a deep fried turkey, we also did some last minute testing of other potential items to bring to our Thanksgiving dinners, including some corn fritters. I also wanted to do a round-up of potential other savory sides in case people are still looking for ideas.
I haven’t had to make too many savory sides for Thanksgiving. My Thanksgivings have always been potluck style. I usually leave the savory stuff to my mom and my aunts and I do a lot of desserts. But there are a few savory ones I’ve made over the years that I would like to share.
We made these over the weekend. Actually I can proudly say DH made these over the weekend. We didn’t want that whole vat of oil to go to waste so we decided to try another fried recipe from “Dadgum That’s Good, Too.” One thing I realized right away when I was flipping through the book was how easy the recipes were. Most were very basic recipes, with only a few ingredients and a few steps. It occurred to me that the recipes were easy enough that even the cooking phobic husband could potentially handle a few. So I chose what I thought was the easiest one in the book and asked him to make it.
DH does not enjoy cooking and isn’t very experienced in it. He’ll occasionally help me with something if I ask him, but that’s about it. So this was the first recipe he’s made on his own. The only thing I did was guide him towards the right direction with ingredients. For example, I had to direct him to the granulated sugar. I also had to take away the can of creamed corn he almost opened because he thought it was the same as the whole kernel corn. Other than that though, things went really smoothly and he made the recipe from start to finish.
These were super simple. They are basically fried dough with little kernels of corn mixed in. (Recipe at bottom of the post.)
Other savory side ideas:
Double Stuffed Potatoes
Scalloped Hasselback Potatoes
40 Minute Rolls
Pumpkin Garlic Knots
Pumpkin Shaped Rolls
Pumpkin Spice Rolls
Here’s the corn fritters recipe:
- 1 gallon cooking oil
- 1 12 ounce can whole kernel corn
- 1 egg lightly beaten
- 1/3 cup milk
- 1 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Fill deep fryer halfway and heat to 350°F.
In a small bowl, combine corn, egg and milk. In a large bowl, combine flour, sugar, baking powder, salt and pepper. Add egg mixture to flour mixture, stirring to combine.
Drop batter by the spoonful into the hot oil and fry in batches for 6-8 minutes or until golden brown. You should see them turn on their own after about 2 to 3 minutes, but help them turn, if needed. Use a metal slotted spoon to transfer to paper towels to drain. Serve immediately.
All images and content are © Kirbie's Cravings.
Recipe source: "Dadgum That's Good, Too" cookbook