Flashback!!
Three years ago, I spied this recipe in an issue of a Rachael Ray magazine.
Dick Clark’s Corn Fritters.
Whoa! He made them for his family every year on NYE before he went to the Times-Square Studio.
Isn’t that super sweet and cute?
Look at that little dish of butter there! How could you not want to make them??
2007 Tracy saw these and fell in love but was too busy figuring out how to balance work life and decorating a new home to make these.
2008 Tracy wanted these super bad but blamed pregnant laziness & the new role of a baby-brained wacky mom for not making them.
2009 Tracy wanted them EVEN more but decided that keeping the baby weight off was a good thing and still dreamed about them…a lot.
2010 Tracy said to herself, GET UP OFF YOUR ASS AND FINALLY MAKE THESE. So that’s what 2010 Tracy did.
This recipe has been sitting in a pile on my nightstand for ages!
Last Monday I decided to treat myself with a little batch.
IT’S ABOUT TIME!
But I have to warn you. When I tasted the first one off the griddle, I got worried. “Oh shit! Were these what I was lusting soo hard over????” They didn’t seem like what I had anticipated. Cue the butter. THE BUTTER! THE BUTTER IS WHAT MAKES THESE 1000 times better. And then I added a little agave syrup cuz I am a glutton! I am 10 lbs. less than pre-pregnancy weight and Momma would like a little trophy for that achievement in butter form! Thank you very much!
So yes- these are lovely. Buttery, sweet and with the addition of melted salted butter-unearthly! I can see why they are a tradition in the Clark family. A very cute, sweet, simple tradition. And yes, it should probably happen once a year because my arteries simply cannot handle it.
Don’t let the word fritter scare you. They are just simple corn pancakes. 🙂
Let’s start with your ingredients. Get them ready!
Mix the corn with the creamed corn.
Mix in the dry ingredients.
Get those babies on a lubed skillet and fry them up!
And slowly…dip each bite into a small pool of butter.
Oh holy YUM.
Dick Clark’s Corn Fritters
makes 8-10
- 1 15oz. can creamed corn
- 4 large eggs
- 1 cup frozen corn, thawed
- 2 tablespoons sugar
- salt & pepper
- 1/2 cup flour
- cooking spray
- salted butter, melted for serving.
1. In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar. Season with salt & pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
2. Spray a large non stick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.
