This recipe for corn fritters is one from my Mother. She would make corn fritters periodically when I was growing up. We loved them…. I still do. My brother and I would love to pick off the crunchy pieces that stick out on some… it would drive her nuts…. LOL… but then again.. kids will be kids.
It wasn’t until I was in the south had I ever heard of putting honey on corn fritters… and I do love honey…. So now I’m a definite convert… I drizzle honey on my corn fritters… but however you eat them… they are sure to please.
Corn fritters go well with ham… so I decided now would be a good time to post the recipe… just in time for Easter.
TIPS
My Mother uses canned corn… and I prefer to use frozen corn thawed… either one works well.
I don’t have a fancy fryer… I use a large heavy pot… and melt Crisco shortening.. I put it over medium high heat… Use a candy/frying thermometer to eliminate the guess work... I fry mine at 350-370 degrees.
I use a cookie scoop to drop them in.. (it looks like a little ice cream scoop).
Use a smaller one to make party snacks.. they just pop in your mouth... over and over and over...
The dropfuls sink and slowly rise to the top and brown. You will need to roll them over to brown all sides evenly.
They take about 5-8 minutes to complete cooking. Drain on paper towels and then put in the next batch. Don’t over-crowd the pot.. they need room to cook and you need room to turn them over so the other side browns.
They are quite easy to make.... and so good.. no wonder they're a Southern favorite!
Recipe: Corn Fritter Recipe
All you need:
2 cups of flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
2 eggs, beaten
1 cup milk
¼ cup melted butter
1 can whole kernel corn, drained or 1 ½ cups frozen corn, thawed or fresh
Powdered sugar or syrup or honey
All you need to do:
Prepare your pot by melting the shortening or oil (I usually melt it over a low heat while I prepare the batter)... turn the heat up as you're finishing the batter. When the temperature of the oil is 350 degrees F... you can start dropping them in the hot oil.
Sift together the flour, baking powder, salt and sugar.
In a large bowl, combine eggs, milk and butter.
Add the flour mixture, folding in until it has been completely incorporated.
Add the corn, mix thoroughly.
Drop by spoonfuls (about 1 ½ tablespoons) into hot vegetable oil and deep fry for about 5-8 minutes or until golden brown on both sides.
Sprinkle with powdered sugar or serve with syrup or honey.
Serve warm.
4 comments:
I haven't thought of corn fritters for years. What a great idea for Easter.
Thanks!
We don't have them often because they're deep fried... but it seems to go really well with certain foods... ham and chicken in particular
Have a Happy Easter!
Can the corn fritters be frozen and reheated?
I have never frozen them... but I've read you can wrap the cooled fritters in plastic then in a zip loc freezer bag and freeze them...
I have frozen things like my fried ravioli... and they were fine.. so I imagine freezing corn fritters would work... as for serving after freezing.. that's a bit of a dilemma.. one source I saw said to just thaw them... I would think thawing and reheating in a hot oven would be better... not sure you will get back that delightful outer crunch from eating them right after you make them.
Let me know how it works out.
Thanks for stopping by!
Linda
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