Corn Fritters With Maple Butter: A Minnesota State Fair Copycat Recipe
The Minnesota State Fair is, in my opinion, the most fun experience you can have in the Twin Cities.
It’s the second largest state fair in the U.S., attendance-wise, behind Texas. In 2016, 1.9 million people visited the fair.
It’s a grand 12-day event. And my favorite part about it – no surprise here – is the food!
Minnesota State Fair Recipes
I’m thrilled to be teaming up with other bloggers to bring you 8 Minnesota State Fair copycat recipes. If you can’t make it to the fair, you can still enjoy the food with these fun recipes:
- Vegan Nachos: Kelly & Dustin with Dining Duster
- Watermelon Kombucha Slushie: Sharon with The Honour System
- Breakfast Pronto Pups: Janel with Nellie Bellie
- Fried Pickles with Sriracha Ranch Dip: Greta with Pickles Travel Blog
- Cinnamon Sugar Mini Donuts: Lane & Holly with With Two Spoons
- State Fair Cookies: Alice with Dining with Alice
- Fire Roasted Herb Butter Corn on the Cob: Julia from Girl Meets Kitchen
What Do You Eat At The Fair?
What’s the one food you HAVE to get when visiting the Minnesota State Fair (or your local county or state fair?)
I always get the fried green tomatoes. Be sure to try them if you go to the fair this year. They’re in the same booth as the corn fritters (they’re also really good!) The booth is located on the south side of Dan Patch Avenue, between Underwood and Cooper streets.
This recipe is inspired by the corn fritters. I considered making fried green tomatoes, but I wasn’t confident that I could do the originals justice.
About The Recipe: Corn Fritters With Maple Butter
When I go to food at the Minnesota State Fair, I don’t hold back. It’s by far my favorite food event of the year. I like to try a variety of new foods, and I don’t think about nutrition at all.
This is how you should approach this recipe: It’s not healthy. But it’s delicious.
These fritters walk the line between dessert and appetizer. Imagine a less-sweet donut with corn inside, finished with a decadent maple butter glaze.
Another great thing about this recipe? The cost. Pantry staples like flour, eggs, and creamed corn make this recipe extremely affordable.
Deep Frying 101
If you’re leery of deep frying, don’t be. Here are answers to some questions you may have:
- Do I need a deep fryer? No. You can use a heavy pot instead.
- What kind of oil should I use? Peanut oil is considered the best oil for deep frying. I used canola oil. You can also use coconut oil, vegetable oil, safflower oil, or avocado oil. A high heat oil is best suited for deep frying.
- How hot does the oil have to be? You’ll need to heat the oil to 365F. If you don’t have a food thermometer, you can test the oil by dropping a bit of the batter into the oil. If it sizzles, the oil is probably hot enough. If it doesn’t sizzle, keep heating the oil.
- Can I reuse leftover oil? You can reuse leftover oil once or twice. Once the oil has cooled, pour it through a fine-meshed sieve lined with paper towels or cheese cloth to remove any leftover fried bits. Store the oil in a cool, dry place. What to make? Try:
- How do I dispose of excess oil? DO NOT pour leftover oil down the drain. Pour oil into a sealed container (a leftover glass jar works well) and throw it away.
Get other MN State Fair copycat recipes:
- 1/4 cup butter, softened
- 1 tablespoon maple syrup
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup white sugar
- 1 egg, slightly beaten
- 1/2 cup milk
- 1 tablespoon butter, melted
- 14.75-ounce can creamed corn
- 1/2 cup fresh or frozen sweet corn
- 3 cups oil, for frying
- To make maple butter: Beat butter and maple syrup together until smooth.
- To make fritters: Heat oil in a heavy-bottomed pot or deep fryer to 365F.
- Drain most of the liquid from the creamed corn.
- In a medium bowl, combine flour, baking powder, salt, and sugar. In another bowl, beat egg, milk, and melted butter. Combine the dry and liquid ingredients. Add creamed corn and corn kernels.
- Drop batter by spoonfuls into oil. Fry until golden brown - this will take about a minute. Remove from oil, place on paper towels, and serve hot with maple butter.