Last month I went to the 32nd annual Zellwood Sweet Corn Festival. Zellwood is located about 20 miles north of Orlando, Florida on U.S. 301. I had a great day of outdoor family fun and entertainment.
The corn was out of this world and you could eat as much as your stomach could hold. "Big Bertha" was cooking as much as 1,650 ears of corn every 9 minutes in 350 gallons of boiling water. Long & Scott Farms have been growing Zellwood corn since 1963 and provide all the corn for the Zellwood Sweet Corn Festival.
Mark your calendar for next years festival which will be May 26-28, 2006. I've got mine marked! There is nothing quite as good as making your own cream corn by cutting the kernels off the cob and then scraping off the milk and heart of the kernels. That's what we are using in this recipe. Of course you could use a can of creamed corn from the grocery store.
Corn Fritters With Syrup
Ingredients:
2 1/2 cups creamed corn.
2 large eggs (separated).
4 Tablespoons all purpose flour.
2 teaspoons sugar.
1/4 teaspoon salt.
Pinch of pepper.
2 Tablespoons melted butter.
Oil for frying.
Directions:
Beat egg whites until stiff.
In separate bowl, mix together the corn, slightly beaten egg yokes, flour, sugar, salt, pepper and melted butter. Then fold in the whipped egg whites.
By teaspoon drop into heated oil in frying pan. Brown for 2 to 3 minutes. Then turn over and brown on other side. Serve immediately.
If your are a Yankee, try them with Maple Syrup. If you are a Florida Cracker, try them with some Corn Syrup. Either way they are good!
