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- Okay, I'm still thinking about Father's Day,
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(clears throat) excuse me,
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and trying to come up with things to suggest
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that y'all might like to cook
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if you're cooking for Father's Day.
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And I'm gonna cook some corn fritters,
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and if you like hush puppies
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this is much like a hush puppy.
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And it would be good with barbecue chicken, ribs,
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fried chicken, scrambled eggs.
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It'd be good with anything y'all.
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So I got my cast iron little pot, I got my heat.
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Well, darn, it went off, wow.
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I don't know how that happened. I had it preheat.
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- [Videographer] Push the pot back a little bit, it's not-
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- It's on perfectly from this angle.
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- [Videographer] That little flame's
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coming up the back side, so.
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- Well, and now it's coming up the front side.
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So to start these corn, little corn fritters,
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the recipe, the recipe is in
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"At the Southern Table" cookbook.
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And this is what they're gonna look like.
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So I've got a skillet preheating
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to cook my chopped onions
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and my cut, this is frozen corn niblets.
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So I'm gonna cook these things for about five minutes maybe.
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And I'm gonna put just a little butter in the pan.
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Just to wee little. It doesn't take a whole bunch.
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So I'm gonna go ahead and
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add my onions and my corn.
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Like I said, this is very, very much like a hush puppy.
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Only hush puppies, I don't normally put corn in them,
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but this is diced so tiny and nice.
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Theresa, done diced it up nicely.
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I am going to add just a little bit more,
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just another little teeny bit of butter.
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And like I said, about five minutes it should be ready.
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And over here I've got cornmeal, I've got flour,
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I've got salt, I've got buttermilk and I've got one egg.
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So I'm gonna go ahead and find me a bowl.
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I'm gonna add these while our corn
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and onions are cooking
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and my heat is still good.
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One of the tricks to testing your grease
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is to stick a wooden spoon in it
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and if it sizzles, it's getting close,
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that one didn't sizzle at all.
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And I'm going to add my salt
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and I'm just gonna whisk this together.
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Get it mixed up good.
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I'm gonna move the egg to a bigger bowl
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so I can whisk it up.
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All right, this doesn't take a lot of mixing,
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you just wanna mix it y'all
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till your dry ingredients are all moistened.
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I wanna show everybody a little trick
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that works real good when you're trying to drop batter
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into some hot grease.
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There's the thunder again, isn't it? I hear it.
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I just love dreary weather.
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Is that sounds strange, but I just love it.
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Alright, I think that's been about five minutes.
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I told y'all this was my favorite. (chuckling)
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This was one of our, part of our giveaway this Monday.
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And see, I have just used it and used it
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and caught it on fire one time accidentally,
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but I just love this, this hot plate, hot pot holder.
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Okay, now I'm, I didn't cook these for long
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because I don't want to cook 'em until they're mush
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'cause I want you to be able to taste the corn
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(fritter mix squelching)
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All right, so when you're trying to
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dip a batter like this into a grease pot,
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you wanna stick your spoon in water first
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and then it'll just roll off.
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So, okay, I think our grease is finally hot enough.
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So I'm gonna take that corn fritter out
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because I'm sure it got greasy
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from sitting in that grease.
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So I'm gonna start dropping them.
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And when you're doing corn fritters
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or fruit fritters, anything like that,
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you need to try to flip 'em early
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because they'll get bottom heavy.
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See how that water just makes them slide right on off?
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No having to push it off.
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So I'm gonna stop now and start flipping.
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It will take about three minutes per side,
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but like I said, they'll get top heavy
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if you don't start flipping them.
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And then it's hard, hard, hard to get 'em flipped over.
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(fritters sizzling) (spoon clanking)
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There we go. So we'll just keep flipping them around.
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Like I said, about three minutes per side.
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Okay, this batch is ready.
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And (laughing) while I was standing up here
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frying these, Theresa said,
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"I just think that's such a strange combination
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to have fontina cheese in it."
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I said, "There was no cheese on the counter."
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She said, "I didn't pull the cheese out the refrigerator."
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I said "No," and I didn't check behind her
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so I'm gonna add some fontina cheese to the batter
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We'll have some cheese and some without. (laughing)
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That's all right, Theresa.
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And here's the ones without cheese.
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So with or without cheese they're good.
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- [Viewer] Oh, they're gonna be good with the cheese.
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They'll be different.
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All right, here we go.
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These are so easy to make y'all,
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and I think you'll love them.
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And it'll be fine if I make 'em early in the day like this
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'cause you know what,
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they'll heat up so beautifully in the air fryer.
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You'll get 'em just as crispy and good again.
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So take advantage of being able to do this ahead of time
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and take advantage of that beautiful Paula Deen air fryer,
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which we can't get anymore.
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[Viewer] Okay, you gotta taste the one with the fontina!
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Y'all tell me which you like best.
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The real recipe, or Theresa's recipe. (laughing)
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- [Viewer] Are you sure you got one?
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- They're hot, yes, oh yeah.
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This one just, yeah, this got cheese in it.
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- [Viewer] I'm gonna eat that burning up my mouth.
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- They're so hot and so stinking good.
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- (sniffs) Mm, bon appetit to all you fathers out there.
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I'm trying to help y'all.
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I'm trying to, I'm trying to help your wife have some ideas
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or your partner, whoever,
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whoever is somebody's daddy, (laughing) ooh.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
