Deep-Fried Corn Fritters

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Ingredients

  • 2 Cups Flour
  • ¼ Cups Corn Meal
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • ½ Teaspoons Pepper
  • 2 Eggs (lightly beaten)
  • ¾ Cups Milk
  • 12 Ounces drained Whole Kernel Corn
  • 8 Ounces Cream Corn
  • Honey (optional)
  • 3-4 cups oil (or 2 inches deep in the pan)

Directions:

  1. In two separate bowls, combine dry ingredients in one, and the wet ingredients in another.
  2. Pour the wet ones into the dry ones and mix throughly with a spoon, until batter is roughly the consistency of pancake batter.
  3. Heat oil in a pan on medium-high heat approx. 360-370°.
  4. When the oil is heated, spoon ‘balls’ of batter (as big or small as you like) into the pan and fry until golden brown, a minute or two on each side.
  5. Make sure they cook all the way through. Remove fried corn balls from the oil onto a wire rack to drip dry, or a plate lined with paper towels to soak up the excess oil.
  6. Serve hot with honey for dipping.

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