News Article

News Article

Make Killer 'Children of the Corn' Fritters


And a child shall eat them …

Children of the Corn, in my opinion, is a crapfest. The idea is awesome, a cult of kids who murder adults to make their corn crop grow, but the movie goes nowhere.

Despite it's lack of plot, the kids rule. They look like tiny, angry Mennonites, and they all have names that are back in style for Brooklyn toddlers.  Malachi is the archetypal evil ginger -- yelling phrases that are half-biblical, half-fascist -– and is a dead ringer for that kid in your seventh grade homeroom who spent all his time thinking of ways to bomb the school.

“Outlander! Outlander! We have your woman!”

“Make sacrifice unto Him! Bring Him the blood of the outlanders!”

It’s even funnier when you take into account the actor’s real name is Courtney. Despite the fact that the first Children of the Corn sucked, seven more were made. Seven more. I am thinking some blood sacrifices must have been made to get Children of the Corn 666: Isaac's Return out the door even if it did mark John Franklin’s triumphant return to the series.

Thankfully, no ritualistic murders of adults are needed to make these delicious corn fritters from our friends at Supper and a Film. They are just in time for Thanksgiving and your turkey will make a prefect stand in for Linda Hamilton as the sacrifice.

Just like the movie, these fritters aren’t too sweet, but they’re extremely corny.

Children of the Corn Fritters
2 1/2 c corn kernels (about 5 ears)
2 large eggs, yolks and whites separated
2-3 T AP flour
1/2 t salt
1 T sugar
oil for frying
If using whole corn, scrape the kernels into a large bowl. If using frozen corn, thaw and pour into a bowl.
Beat the yolk well, and add yolks, flour, salt, and sugar to the corn. Mix gently.
Whip the whites until firm but not dry, and fold into the corn mixture.
Heat about 1 inch oil in a pan. When oil shimmers, add about 1 heaping tablespoon corn mixture and cook for 1-2 minutes or until golden. Flip, and finish cooking. Remove and drain on paper towels. Repeat with remaining batter.

The folks at Supper and a Film advise that if you use frozen corn make sure to thaw and thoroughly dry them before frying.