I’ve been meaning to make a Hanukkah feast every year for the past several. And even though eight nights seems like a long time to a child who only gets presents on one day, in adulthood, eight nights fly by. The Hanukkah feast has yet to happen. And I should add that this is not a religious thing for me in the least–I’m purely in it for the food.
I think that’s the reason I’m so excited about Thanksgivukkah, the holiday mash-up that will hit the universe this year when Thanksgiving falls on the second night of Hanukkah. See, I make Thanksgiving dinner EVERY year, so this is my big moment to get it right. I’m going to throw Hanukkah into the mix and kill two turkeys with one stone. Slacking off is NOT an option because Thanksgivukkah is not slated to happen again for over 77,000 years. This is pressure like I’ve never known it.
I’ve been hitting the Thanksgivukkah Pinterest boards and there’s some good stuff out there, but here’s the thing–it still has to be Thanksgiving done my way. And my way involves a big helping of Cope’s Corn.
Cope’s Corn is one of the many canned items I was resentful of at the Thanksgiving table of my youth. Thanksgiving at my grandparents’ house in Hershey, PA included Cope’s Corn from a can, creamed onions from a can, a Jell-o mold and a boneless turkey, meaning the bones were removed and the meat was molded back into a shape that roughly resembled its original form. As everyone started eating, I’d hear the ever-polite Central PA murmurs of “tastes good,” at which point I’d share an eye roll with my dad as we dutifully made it all disappear. Once I came of age, I started making Thanksgiving dinner myself.
While the turkey is now in its natural shape and the stuffing is made from homemade brioche, I still have a pang of nostalgia for Cope’s Corn. It is a dried sweet corn that has a nutty, caramelized flavor. We always had the canned variety back then, but today I use the dried kind in the pouch because it’s easier (and lighter) for my parents to carry in their luggage.
So here is my first (and probably–but hopefully not–last) contribution to the Thanksgivukkah cookbook. These fritters have all the appeal of a latke, but with the familiar sweetness of good old Cope’s Corn. I like them because they embrace the savory side of this sweet corn.
Here are a few tips:
- I’ve only made the recipe using dried Cope’s, so there are a few tweaks if you’re using the canned variety (here’s the original recipe for guidance). The dried corn requires a time-consuming process of rehydration, so start that the night before.
- The batter is very loose and crumbly, but don’t be tempted to add more flour. This recipe has just enough flour and adding more will make a very dense and heavy fritter.
- In fact, if you freeze the fritters before frying them, you can use less flour than my recipe calls for. Freezing them keeps them from falling apart immediately when you drop them into the hot oil. Therefore, the flour is a non-issue.
Cope’s Corn and Scallion Fritters
(Adapted from www.johncopes.com)
- 5 oz dried Cope’s Corn (1 cup)
- 2 scallions, thinly sliced (about a scant 1/4 cup)
- 1/3 c flour (*see note)
- 1 t. sugar
- 1 t. baking powder
- 1 t. salt
- 1/4 t. ground black pepper
- 1 egg, lightly beaten
- canola oil, for frying
* As mentioned above, you can make the batter and freeze the fritters in advance. If you choose this route, you can reduce the flour to 1/4 cup. Simply whip up the batter and drop heaping tablespoons of it onto a sheet of parchment coated with pan spray. Flatten them into patties with a spatula and freeze them until you’re ready for frying.
- Soak the dried corn in 3 cups boiling water for 2 hours (or overnight in the fridge).
- Cook the corn in the soaking water for 30 mins. Almost all the water will be absorbed at this point, but drain any remaining water.
- Add the sliced scallion to the corn and stir to combine.
- Combine the flour, sugar, baking powder, salt and pepper in a separate bowl. Then add the mixture to the corn and scallions and mix until incorporated.
- Add the egg to the batter and mix just until combined.
- At this point, you can fry the fritters or shape them into patties and freeze for later.
- Heat about 1 inch of canola oil in a frying pan until very hot.
- Drop a heaping tablespoon of batter into the hot oil. Flatten it with a metal spatula. After about 10 seconds, give it a nudge to make sure it’s not stuck to the bottom of the pan.
- Fry the fritter for about 1-2 minutes per side, or until deep golden.
- Transfer to a rack set over a sheet tray.
- Serve warm with your favorite condiments.
{ 0 comments }
