Slow Days: Corn Fritter Breakfast

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the Fast Diet Forum which attest to that. Once in a while you can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

Fresh corn is a food that comes but once a year, and that is in late Summer. True, supermarkets will offer corn on the cob in May, but they have to bring it in from far away. To get the full effect, you must get your corn locally and in season. After you cook up a batch for dinner-time feasting along with burgers or grilled chicken, cut the cooked kernels off the remaining ears and turn them into Corn Fritters. Southerners would insist that a fritter must be deep-fat fried, but in New Hampshire, a griddle works very well and is easier. Here in Northern New England, these delights are served many ways: as a savory side dish, if chopped chives or scallions are added; as a cocktail nibble when prepared as tiny rounds; as a first course at dinner, with maple syrup [Yes, seriously. Children swoon at this]; as a dessert, with maple syrup; and at breakfast, with maple syrup. Can you tell that we like our fritters? Here are two recipes to try:

Fannie Farmer Cookbookmakes ten 4” diameter fritters
1 cup corn kernels, drained if canned 1 egg yolkStir together.
½ cup + 2 Tbsp white whole wheat flour ½ tsp baking powder ½ tsp salt
pinch of paprika
Sift or stir together with a fork.Add to the corn/yolk.
1 egg whiteBeat until stiff and fold into the corn/flour mixture.
Pan greased with bacon fat.

For each fritter, pour 3 Tbsp batter into the hot pan. Don’t let it spread too widely. You should get 2 or 3 into a 10” pan or use a larger griddle. Cook a few minutes until bottom is set and brown. 
Flip and cook a little longer. 
Maple syrupServe hot with maple syrup.

For a complete breakfast, I cooked up some back bacon and wrapped it around slices of sweet, ripe melon. Here are those fritters, waiting for the maple syrup!
thekitchn.com7 three-inch fritters
1/4 cup all-purpose flour 1/2 cup white whole wheat flour
1 Tbsp fine yellow cornmeal 1.5 tsp granulated sugar
1 tsp baking powder 1/2 tsp kosher salt
1/4 tsp cayenne pepper
Whisk flour, cornmeal, sugar, baking powder, salt, and cayenne pepper together in a large bowl.
1.5 c. corn kernels 
1 Tbsp New Mexico green/red chiles 1 Tbsp chopped fresh chives
Seed and mince the jalapeno, if using. Toss these with dry ingredients until the vegetables are coated.
1/4 c. whole milk
1 large egg
Mix together in a measuring cup until incorporated, then pour into flour-corn. Stir until all flour is moistened. Batter will be quite thick, but do not overmix. Let sit.
Wipe pan with a paper towel dipped in vegetable oil OR spray with cooking sprayHeat oil into a large cast iron skillet over medium heat until shimmering. Drop 1/4-cup portions of batter evenly around pan and flatten each slightly. Cook until golden-brown on the bottom, 2-3 mins. 
Flip cakes and cook until puffed, brown and cooked through, 2-3 mins more. If using frozen corn kernels, they may need 1-2 minutes more cook time per side.
Remove fritters to a towel-lined basket. Keep making fritters with remaining batter. 
Maple syrupPlate fritters, serve warm or at room temperature.

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