It is definitely corn season here in Minnesota. Who doesn’t love a fresh ear of corn, loaded with butter? It is perfect for any barbecue or lake weekend dinner. However, if you are looking for other ways to make use of your corn harvest, this fritter recipe may be just what you are looking for. Quick and easy, perfect for lunch or dinner.
- 3 cups corn kernels
- 1 cup Swany White flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 3/4 cup heavy cream
- Vegetable oil, for frying
- Sliced scallions, for serving
- Sour cream or garlic aioli, for serving
1.) In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2.) Stir in the eggs and heavy cream until the batter is well-combined.
3.) Prepare a plate with paper towels for cooked fritters.
4.) Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat.
5.) Once the oil is to temperature, scoop 2- to 3-tablespoon mounds of fritter batter into the pan, spreading it lightly into a flat, almost pancake like shape.
6.) Cook the fritters for 2 to 3 minutes, on each side. Make sure they are a nice even golden brown and cooked through.
7.) Transfer the fritters to the paper towel-lined plate and season them immediately with salt.
8.) Repeat this process with the remaining batter, and add more oil to the pan as needed.
9.) Serve warm fritters sprinkled with scallions and sour cream or aioli for dipping.
Looking for something new and delicious to bring to your next potluck? Or maybe you are just really craving something chocolatey and sweet. These cookie bars may just be your new go to. They are definitely not your momma’s cookie bar, these are packed full of all kinds of goodies!
- 2 cups Swany White all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cornstarch
- 3/4 cup unsalted butter, melted
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 1/2 cup chocolate sandwich cookies chopped or slightly crushed
- 1/2 cup semi sweet chocolate morsels
- 1/4 cup peanut butter morsels
- 1/2 cup pretzels chopped or slightly crushed
- 1/2 cup candied coated chocolate pieces
1.) Preheat oven to 350F.
2.) Lightly grease a 9×13 baking pan or line with parchment or aluminum foil.
3.) In a large bowl whisk together the flour, baking soda, cornstarch, and salt then set aside.
4.) Melt butter in a medium bowl, allow to cool slightly then whisk in granulated and brown sugar until well incorporated.
5.) Then whisk in eggs one at a time, finally adding vanilla extract.
6.) Pour wet ingredients into dry and mix well.
7.) Fold in cookie pieces, chocolate morsels, peanut butter morsels and pretzel pieces **Optional: You can reserve a few larger pretzel pieces to press into the top of the bars.**
8.) Evenly smooth dough into prepared baking pan.
9.) Gently press candied coated chocolate pieces and reserved pretzel pieces into top of dough.
10. ) Bake for 25 minutes or until just golden brown.
11.) Cut bars once almost completely cooled.
Nothing says summer like the tastes that come from the county fair. Now you can bring the fair home with this fair favorite, mini donuts.
- 1 1/2 cups Swany White flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 10 Tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 6 Tbsp granulated sugar
- 1 tsp ground cinnamon
1.) Preheat oven to 350 degrees.
2.) In a mixing bowl whisk together dry ingredients for 20 seconds, set aside.
3.) In the bowl of an electric stand mixer whip together butter and sugar until slightly pale and fluffy.
4.) Add eggs in one at a time then add in vanilla. Next, add half the flour mixture and mix just until combined then mix in 1/2 of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more.
5.) Scrape down sides and bottom of bowl and fold batter several times to ensure it’s evenly combined.
6.) Pour batter into a large piping bag fitted with a medium round tip and pipe into greased mini donut pans, filling pans about 2/3 full.
7.) Bake until toothpick inserted into donuts comes out clean, about 7 – 9 minutes.
8.) While donuts are baking whisk together sugar and cinnamon for coating.
9.)While donuts are still hot, roll in cinnamon sugar mixture.
10.) Once cool store in an airtight container at room temperature.