Corn fritters

Corn fritters



  • sugar - 2 Tbsp
  • pkg - 2 oz
  • salt
  • baking powder - 1 tsp
  • all-purpose flour - 1/4 c
  • whipping cream - 2 Tbsp
  • freshly ground pepper - 1 item
  • cayenne pepper - 1/4 tsp
  • chopped fresh chives
  • eggs, beaten to blend - 2 item
  • corn oil for frying - 1 item
  • 1/4 stick unsalted butter - 2 Tbsp
  • unsalted cracker crumbs - 1/4 c

How to make corn fritters:

Cook corn in pan of boiling water until tender, about 5 minutes. Drain well. Melt butter in heavy large skillet over medium heat. Add corn and saute 3 minutes. Add sugar and stir 2 minutes. Transfer corn to small bowl using slotted spoon. Set aside. Mix dry ingredients in large bowl. Stir in eggs, cream, chives and corn. Heat 1 inch oil in heavy large skillet to 350°. Carefully drop by heaping tablespoonfuls into oil. Cook in batches until deep golden brown and drain.

(Can be prepared 5 hours ahead. Cool. Place on cookie sheet and cover with plastic wrap; let stand at room temperature. Before serving remove wrap and bake fritters in 350° oven until heated through. Serve hot.)

Recipe categories: Side dish, Vegetables, Corn.

Corn fritters
Average rating: 4.4 of 5, total votes: 5
Cook. Time: PT25M
Total Time: PT25M

Cause of complaint:

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cream cheese, stick margarine, cans pork and beans, corn meal, frozen chopped spinach, frozen broccoli, cooked, hash browns, frozen but thawed, broccoli, cauliflower and carrot, sliced zucchini squash around 2 lb, croutons, unseasoned
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