Our Corn Fritters are savory treats in the fall when all the farm fresh corn is available! If you've never tried to make them, then today's the day!! Oh my. Pan-fried corn fritters are so simple to make, with only a few ingredients, like; roasted corn, flour, butter, baking powder, and milk! Then you quickly fry them in a small amount of oil AND then your tastebuds will be in heaven!
Happy day it's Fit Friday! We love hangin' out with Miss Nichole from Pure Clean Fitness! She’s a been a part of our Friday’s for many years and we love her so much! Thank you, Nichole, for coming every week and sharing your awesome fitness knowledge with us! If you want check out more of our Fit Friday posts then CLICK HERE!
Last week I talked about testing yourself with some basic movements and a HIIT style workout. This week I want to play with my speed a bit and see where I am at. There are a lot of ways you can test your level of fitness with running, this weekend I am going to refer to Jeff Galloway and do the Magic Mile.
The Magic Mile takes your mile time then calculates your speeds for various longer runs. You can take your one mile time and calculate your pace goal for long runs or even races of a variety of distances.
A look at some history of Corn Fritters
Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung. Fritters are found in many cuisines. The French beignets, Italian bigne, and Greek loukoumades are sweet cakes of the first type of fritter.Corn Fritter Around the World
Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying technique, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures. European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods, none more famous perhaps than Southern fried chicken. On the other side of the world, maize seeds from the Americas were introduced into Southeast Asia in the late 16th century through Spanish and Portuguese traders. The plant thrived in the tropical climate of Indonesia, and soon became a staple food plant in drier areas of central and southeastern Indonesia, since it requires much less water than wet rice. Coconut and palm oil have been essential elements of Indonesian cuisine for centuries. The deep fried technique using palm oil was probably borrowed from Portuguese colonists; and Indonesia has its own type of corn fritter, called perkedel jagung or bakwan jagung.
Be sure to enjoy our Corn Fritters Recipe along with some of our other favorite appetizers, too!
Fall in love with our Corn Fritters Recipe this fall and tell us all about it in a comment! :)
YAY!! Fit Friday is here...
Last week I talked about testing yourself with some basic movements and a HIIT style workout. This week I want to play with my speed a bit and see where I am at. There are a lot of ways you can test your level of fitness with running, this weekend I am going to refer to Jeff Galloway and do the Magic Mile. The Magic Mile takes your mile time then calculates your speeds for various longer runs. You can take your one mile time and calculate your pace goal for long runs or even races of a variety of distances.
The calculation uses the formula below.
Add 33 seconds to your magic mile for your pace for a 5K
Multiply your magic mile time by 1.15 for 10K pace
Multiply your magic mile time by by 1.2 for half marathon pace
Multiply your magic mile time by by 1.3 for marathon pace
To do the one-mile time trail Galloway recommends starting with an easy mile warm up. For me that generally means I start with a walk for a minute or two then slowly ease me way up to a comfortable pace. At the end of the one mile warm up do some accelerated striders, just easing the speed into those fantastic legs of yours. Now it is time for your one mile test. This is an all out effort for one mile, try to maintain a pretty steady pace for the entire mile. Afterwards be sure to come down nice and easy, at a minimum walk for 5 minutes, I like to easy run at least another mile.
This is a great test to complete every few weeks of training, it helps you adapt your training plans as needed. Now...let's get fast!
We love to hear about your magical cooking moments. If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon! One more thing before you go... We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you!! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends! Our hearts sing when you do. We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here.
Thanks for sharing in the CWR blog-love!
Love Always,
Nichole, Ruthie & Madeliene
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