Corn Fritter Casserole Recipes Recipes Recipe For Shrimp

CORN FRITTER CASSEROLE

Steps:

• For Fritters: In a large bowl, stir together the sugar and melted butter.
• Sift together the dry ingredients.
• Add the milk and beaten eggs to the sugar mix and then slowly introduce the dry ingredients.
• Add the drained corn.
• Mix until moistened.
• In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan.
• Drop a serving size spoon full of corn fritter mix in fry pan.
• Do not let Corn fritter patties touch one another while frying.
• Cook on each side until lightly golden.
• When done place on paper towel to drain.
• You may need to add more oil while frying all of the corn fritters.
• When fritters have been completed let cool on paper towels.
• Casserole: In fry pan add 2 Tbs.
• of butter, place onions and bell pepper in fry pan.
• Sautéé on medium low heat until onions are transparent.
• Remove fry pan from heat and set aside.
• Place chicken bouillon cubes in 1+1/3 C.
• of water and dissolve.
• In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs.
• melted butter.
• Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well.
• Place mixture in well oiled 8"x 8" baking pan and cover with foil.
• Place in a preheated oven at 350 degrees for 20- 25 minutes.
• Remove foil and place back in oven for 10- 15 minutes.

CRITTER FRITTER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Add ground beef, and cook, stirring to crumble, until no longer pink, about 10 minutes. Remove meat with a slotted spoon and set aside. Drain off most of the fat, leaving enough to coat the bottom of the pan. Add onions to the fat in the pan; cook and stir until tender, about 5 minutes. Return the meat to the skillet and season with garlic powder, salt, pepper, cumin, chili powder and oregano. Mix in jalapeno slices and cook until heated through. Transfer this mixture to an 8 inch square baking dish.
• Meanwhile, in a medium bowl, stir together the cornbread mix, butter, milk and egg. This can be done while the meat is cooking. Spoon over the top of the meat mixture in the baking dish, then top with shredded cheese.
• Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 40 minutes. Cool slightly, then cut into squares to serve.

SOUTHERN FRIED CORN FRITTERS

Steps:

• In a large mixing bowl, stir together the corn, flour, sugar, baking powder, salt, pepper and cayenne.
• Add the eggs and heavy whipping cream and stir until well incorporated.
• Fill the bottom of a large skillet with oil and heat over medium-high heat.
• With an ice cream scoop, drop 4-5 scoops of corn fritter batter into the hot oil and fry for 2-3 minutes. Flip
• each fritter over and dry for an additional 2-3 minutes or until golden brown.
• Drain on a plate or pan lined with paper towels.
• Serve warm with sour cream and chopped scallions
• Serve & enjoy!

CORN HASH FRITTERS

Steps:

• Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
• In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
• Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.

CORN FRITTERS WITH MAPLE SYRUP

Steps:

• Heat oil in a deep fryer to 350 degrees F (175 degrees C).
• In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.
• Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.

CURRIED ZUCCHINI CORN FRITTERS

Steps:

• Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
• Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.