Executive Chef Derin Moore of Reynolds Lake Oconee is one of 65 Certified Master Chefs in the country, yet he also has a soft spot for simple, family comfort foods. What was once a recipe he made with his grandparents has inspired one of the most requested treats at Reynolds’ National Tavern – Grandpa and Grandma’s Farm Fresh Fritters.
Headings
I tasted – Farm Fresh Fritters
From – The National Tavern at Reynolds Lake Oconee
Pair it with – Chef Moore’s homemade syrup
Celebrate – National Corn Fritter Day is July 16
Make-at-home Tip
Craving fritters but fresh corn isn’t in season? Chef Moore has adapted the recipe for year-round enjoyment by subbing in store-bought creamed corn.
Grandpa and Grandma’s Farm Fresh Fritters
Fritters Ingredients:
1 can creamed corn
2 eggs
1 1/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon pepper
1 pinch nutmeg
1 tablespoon sugar
1 scallion, minced
1 pinch clove
1 pinch allspice
¼ teaspoon cinnamon
1 pinch nutmeg
Method for Fritters
1. Combine wet and mix well.
2. Sift dry and combine with wet. Do not overmix.
3. Drop small scoops into 350F oil.
Homemade Syrup Ingredients:
¼ cup sugar
¼ cup maple syrup
1 cup apple juice
1 ½ tablespoons lemon juice
¼ teaspoon salt
2 tablespoons soft butter
1 tablespoon cornstarch, dissolve
Method for Syrup:
1. Combine juice, sugar, syrup, and spices. Bring to a boil.
2. Dissolve cornstarch with water and slowly add to thicken. Cook out for 3 minutes.
3. Whip in the butter.
4. Drizzle over fritters and serve.
