how to make corn fritiers?

Answer 1

Here is a quick and easy recipe.

CORN FRITTERS

1 c. Bisquick
1 egg
1/2 c. milk
1 can corn, drained

Combine all ingredients and let stand 5 minutes. Fry in deep hot fat a teaspoonful for each fritter. Turn when browned on one side. Serve with syrup or honey.

Answer 2

Fritters are basically a deep fried thick pancake and any pancake mix or batter recipe will work.
You could try this one which I took from anold wood stove cook book.
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. sugar
2 eggs, well beaten
1 cup milk
2 cups corn or fruit

Sift the dry ingredients together. Gradually add beaten eggs and milk combined. Refrigerate for 2 hours. Stir in the corn or fruit. Drop by tablespoon into hot deep fat (360-375) and fry 3-5 minutes until golden brown.

Answer 3

Corn Fritters

1 1/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup milk
1 1/2 cups fresh yellow corn kernels
2 tablespoons vegetable shortening or bacon fat
Honey or syrup, optional

Combine flour, baking powder, and salt in medium bowl. Stir in eggs and milk just until flour mixture has all been moistened. Mixture should be lumpy. Fold in corn. Melt 1 teaspoon shortening in a large skillet over medium heat. Drop corn batter by tablespoonfuls into skillet and fry until brown on both sides and centers feel firm when gently pressed, about 5 to 7 minutes. Remove to platter and keep warm. Repeat until all batter has been used, adding shortening as needed. Serve with honey or syrup, if desired.

OR

Spicy Corn Fritters

Vegetable oil
4 cups Original Bisquick® mix
1 cup cold water
2 eggs
2 cans (15.25 ounces each) Green Giant® whole kernel corn, drained
2 cans (4.5 ounces each) Old El Paso® chopped green chiles, well drained
Old El Paso® salsa (any variety), if desired

1. Heat oil (2 to 3 inches) in deep fryer to 375°F.
2. Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
3. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Answer 4

CORN FRITTERS
Corn fritters are incredibly versatile—they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.
2 cups water
4 cups olive oil
2 cups all-purpose flour
1 teaspoon salt
1 large egg, separated
8 ears corn
1 garlic clove

Special equipment: a deep-fat thermometer



Combine water and 1/4 cup oil in a small bowl. Whisk together flour and salt in a large bowl, then add liquid in a slow stream, whisking until combined well. Whisk in yolk until smooth.

Beat egg white in another small bowl with cleaned whisk or an electric mixer until soft peaks form, then fold into batter. Let batter stand at room temperature 1 hour.

Cut corn kernels from cobs using a large knife without cutting very deeply into cobs, then, working in a shallow dish, scrape cobs with back of knife to release remaining kernels and liquid. Gently stir kernels with liquid into batter.

Put oven rack in middle position and preheat oven to 200°F.

Heat remaining 3 3/4 cups oil with garlic in a 12-inch heavy skillet (about 1 inch deep) over moderately high heat until thermometer registers 375°F. Remove garlic when golden.

Fry heaping tablespoons of batter in batches of 6 or 7 in hot oil, without turning, until fritters are deep golden, about 4 minutes. Return oil to 375°F and skim out any bits of batter between batches. Transfer fritters to paper towels with tongs to drain, then transfer to a shallow baking pan and keep warm in oven. Season with salt before serving.

Cooks' note: To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.

Makes 10 to 12 (side dish) servings.

Answer 5

Serve fritters warm with maple syrup.
Serves 6.


3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying

Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.

Answer 6

YUM! I love corn fritters! I might try that recipe myself, thanks!

Answer 7

http://www.cornproducts.com/