Corn Fritters And Maple Syrup Recipes

CORN FRITTER WAFFLES WITH SPICY MAPLE SYRUP

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in corn., Bake in a preheated round Belgian waffle maker according to manufacturer's directions until golden brown. Meanwhile, combine syrup and cayenne. Serve with waffles and, if desired, cooked corn.

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.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

PENNSYLVANIA DUTCH CORN FRITTER RECIPE

Steps:

• Mix corn, seasonings, and wet ingredients.
• Add dry ingredients and mix well.
• Heat a thin layer of oil in a skillet over medium/high heat.
• Drop the batter into the hot oil, using a large teaspoon or a cookie scoop. Spread the batter to make a thick pancake.
• Fry for about 2 minutes on each side, or until golden.
• Place onto paper towels to drain any excess oil. Serve immediately.
• Serve plain, top with sour cream, green onions, and bacon, or drizzle with maple syrup.

SUGAR-DUSTED CORN FRITTERS

Steps:

• Beat the egg, milk and sugar together.
• Sift the dry ingredients and add to the egg mixture.
• (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
• Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
• Stir or fold in the corn until evenly distributed.
• Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
• Drain on paper towels.
• Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup.
• Notes: I usually try one first.
• If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that.
• Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
• When one side is brown, I just turn and brown the other side.

BASIC CORN FRITTERS

Steps:

• Using a chef's knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
• In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
• Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side, 1 to 2 minutes more. Repeat the process with the remaining batter, using the remaining oil for pan. Serve immediately.

CORN FRITTERS AND MAPLE SYRUP

Steps:

• Preheat vegetable oil in deep pan or fryer.
• Beat wet ingredient together.
• Sift dry ingredients into vegetable mixture and beat well.
• Drop by spoonsful into hot oil (380F).
• Cook approximately 3 minutes turning at least once.
• Drain on paper towels.
• Serve hot with maple syrup!

CORN FRITTERS

Steps:

• 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.

CORN FRITTERS

Steps:

• In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg.
• Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.