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What's on the Menu? Fried corn fritters with Spatchcock Funk

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In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Fried Corn Fritters.

Watch the clip above for step-by-step instruction.

For more recipes visit Spatchcock Funk's YouTube page.

Matt Read will appear on NBC 3 Sunday mornings at 7am and 9 am

Fried Corn Fritters

There are some people in the world who just know how to make you feel just right. Sometimes there are some dishes that can get close to it, too. This dish is one of ‘em, and it was made for us by one of those loving people that made us feel right, our grandmother, Nan. This simple yet elegant breakfast can be served savory or sweet, and can be as fancy or as rustic as you like. It can even work in a brunch or as an appetizer, too. It’s a great way to use leftover corn (grilled, roasted, boiled, creamed), and any other veggies you have laying around. We pair it with a homemade rosemary vanilla maple syrup and some lime butter. This is best served with coffee made by a loved one, or a mimosa poured by a trouble maker. Sometimes, after a long night or a long day, the next morning can be a struggle. This brightens you right back up, like those sunflowers you love to drive by in the summer. Sometimes the morning after can be just as fun as the night before.

TAKE NOTE: Keep an eye on the heat of the oil, and use a splatter guard, because if the corn gets too hot, it will pop and spray some grease!

Ingredients for Lime Butter

1 C (stick) of softened unsalted butter (left out at room temperature)

Grated zest of 3 lime

2 tsp of salt (omit if you use salted butter)

2 Tbsp fresh lime juice

Directions for Lime Butter

Place all ingredients except the lime juice in a mixing bowl, mix evenly

Transfer to a quick chop or food processor and whip it up while adding the lime juice slowly

Ingredients for Rosemary Vanilla Maple Syrup

1/2 C Pure New York Maple Syrup

1/2 tsp of pure vanilla extract

1 or 2 sprigs of fresh rosemary, at least 3 inches long

Directions for Rosemary Vanilla Maple Syrup

Combine everything over low heat, simmer for a 20 minutes to a half hour

Remove the rosemary sprig

(this can stay in the fridge for a few days at least)

Ingredients for the Corn Fritters (Makes Around 12 Fritters)

3 C of corn kernels (if they’re on the cob, chop em off, if they’re frozen, rinse ‘em, then roast ‘em in a dry pan for a few minutes until they brown up, we like ‘em grilled)

1 C all-purpose flour

1 Tbsp raw sugar

1 tsp baking powder

2 Large eggs, lightly beaten

3/4 C heavy whipping cream

Vegetable oil for frying

1/2 tsp of table salt

1/4 tsp ground black pepper

Extra salt as needed

Directions for the Corn Fritters

Mix up the corn, flour, baking powder, sugar, 1/2 tsp of salt and 1/4 teaspoon black pepper

Stir in those eggs and that cream until the batter is evenly mixed up

In a large pan, heat up the oil and drop in 3 Tbsp size scoops of the batter and flatten ‘em out

Cook for 1-2 minutes until one side is golden brown, then flip over

Cook an additional 1 minute

TAKE NOTE: Keep an eye on the heat of the oil, and use a splatter guard, because if the corn gets too hot, it will pop and spray some grease!

Put ‘em on some paper towels to drain, and sprinkle with a little salt

Directions for the Final Dish

Plate a couple of your fritters on a plate

Top with a slice of the lime butter

Hit it with a drizzle of the rosemary vanilla maple syrup

Start your day off right!

Bonus Tip - These fritters don’t have to be sweet, they can also be a great savory dish, too. You can add in proteins, like leftover pork, and use a tangy barbecue sauce on top, or chicken and gravy, you name it, you can adjust it any way you like.

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