White Fence Farm's (Colorado) Corn Fritters
|vegetable oil for deep frying|
|2 large||eggs, beaten|
|1/8 tsp||white pepper|
|1 can(s)||(16 oz) cream style corn|
|2 tsp||baking powder|
|1 tsp||brown sugar|
|1 1/2 c||all purpose flour|
|confectioners sugar for dusting|
Although, the chicken was scrumptious, my most vivid memory is of the corn fritters that they served. Fried to a golden brown and then dusted with confectioners sugar, they came to the table warm and were crunchy on the outside. Inside the fritter batter was sweet and laced with kernels of corn. Theirs was an heirloom recipe. Soon it will become one of your heirloom recipes as well.
I garther they are now a chain as I went in Lakewood,Colorado and I found this for Illinois. Maybe I can find one here in Mich. Wish me luck. I miss those fritters, The only corn fritters I ever liked. No such luck only 3 locations
The World's Greatest Chicken... And a Whole Lot More!
Since its beginning in the early 1920's, White Fence Farm, located near Romeoville, Illinois, has been recognized throughout the mid-west for its outstanding chicken dinners. "The World's Greatest Chicken" is certainly a statement that has stood the test of time. White Fence Farm has earned a reputation over the years among diners as a truly unique, friendly, and courteous place to have dinner.
White Fence Farm has truly perfected the art of cooking chicken. Fresh, never frozen chickens arrive daily to be coated with our closely guarded secret recipe for breading, milled exclusively for us in Chicago. The chicken is baked thoroughly before being flash fried for only 3 minutes. Delivered immediately to your table, always hot, golden, crispy, and delicious. The no-cholesterol vegetable oil used is less saturated than most, providing possibly the healthiest fried chicken you can eat! The relishes of pickled beets, kidney bean salad, cottage cheese, and coleslaw are all prepared in the White Fence Farm kitchens using the freshest of ingredients. The corn fritters and special dessert of Brandy Ice are also homemade. Rounding out the menu are entrees of broiled or sauteed Icelandic fish, french fried shrimp, and T-bone steaks.
In a large bowl, beat the eggs, salt and pepper together. Add the corn and blend thoroughly. Add the baking powder and flour, but do not over stir; some of the flour should be visible.
Drop the batter by tablespoons into the hot oil and fry for 2-3 minutes on each side, or until a light brown. Drain on paper towels and sprinkle immediately with sifted confectioner’s sugar.
Serve with warmed maple syrup, if desired.