EASY SOUTHERN CORN FRITTERS
Make and share this Easy Southern Corn Fritters recipe from Food.com.
Provided by Maggie
Categories Breads
Time 45m
Yield 9 fritters
Number Of Ingredients 7
Steps:
- Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
- In a medium sized bowl combine the corn juice you've just measured and the eggs.
- Use a whisk to beat them smooth.
- Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
- Add the drained corn and mix again.
- Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
- When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
- After they have browned on both sides, transfer them to a plate to keep warm.
- Add more fat to the pan as necessary.
- This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
- I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!
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 FRITTERS
Corn fritters: the healthy version of a friend donut.
Provided by Donya Mullins
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Place vegetable oil into a heavy bottom pot to a depth of about 3 inches.
- Using a thermometer, heat oil to 350 to 355 degrees.
- Combine dry ingredients in a large bowl.
- Whisk together milk and egg, then pour into the dry ingredients. Add a little more milk if needed. Batter should be thick but smooth.
- Stir in corn.
- Drop fritters into hot oil using a 2 teaspoon scoop (2 spoons work as well.)
- Cook fritters until golden brown, turning once, about 3 to 4 minutes per batch. Do not over crowd pot and adjust heat to keep temperature consistent.
- Drain on paper towels and sprinkle with kosher salt.
- Serve immediately or keep warm in oven.
CORN FRITTERS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the cornmeal, flour, smoked paprika, baking powder, salt, pepper, buttermilk and egg. Cook's Note: If the batter is too thick, add more buttermilk.
- Add the butter to a medium nonstick skillet over medium-high heat. Once foamy, add the shallots and green onions and saute until tender, about 2 minutes. Add the corn and cook for another 2 minutes. Season with salt and pepper. Fold the cooked vegetables into the batter mixture.
- Wipe out the skillet and add 2 tablespoons canola oil. Once the skillet is hot, spoon out the batter in 1/4-cup scoops. Cook on each side until golden and crisp, about 1 1/2 minutes. Drain on a paper towel-lined platter and sprinkle with salt.
ROUND 2 RECIPE - SILVER DOLLAR CORN FRITTERS
Provided by Sandra Lee
Time 25m
Yield 12 cakes
Number Of Ingredients 11
Steps:
- Heat the oil in a nonstick skillet over medium heat.
- In a large bowl, mash the grits with a potato masher. Add the bean mix, baking mix, cheese, eggs and corn, and stir until well blended and incorporated.
- Using a small ice cream scoop, drop the batter by the heaping tablespoon full into the skillet. Cook until cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter. Remove the fritters to a plate lined with a brown paper bag or paper towel to drain.
- While the fritters are cooking, in a medium bowl, combine the sour cream, parsley and season with salt and pepper.
- Transfer the fritters to a serving dish and serve with the sour cream mixture on the side.
CORN FRITTERS SOUTHERN STYLE
These fritters are great served with hot sauce as a BBQ side dish or with butter and maple syrup as a hearty breakfast. Always a hit! Add more flour if necessary to make the batter the consistency of pancake batter.
Provided by matzahball
Categories Corn Side Dishes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Remove all silk from corn and cut raw corn from the cob over a large bowl. Scrape the juice from the cobs into the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter.
- Heat oil in an electric skillet to 325 degrees F (165 degrees C). If using a large skillet on the stove, preheat oil to medium high heat. There should be enough oil in the pan to cover the fritter.
- Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.
Nutrition Facts : Calories 164 calories, Carbohydrate 21.2 g, Cholesterol 74.4 mg, Fat 7.5 g, Fiber 2.5 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 157.3 mg, Sugar 2.9 g
SOUTHERN CORN PATTIES
Courtesy America's Test Kitchen. This is a great recipe. Corn is at it's peak and I made these and knew right away I had to post so I can do this again. I hope you will enjoy these as well!
Provided by CindiJ
Categories Corn
Time 12m
Yield 12 fritters, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
- Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
- Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
- Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
- Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
- Transfer fritters to plate lined with paper towels. Serve immediately.
- Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.
Nutrition Facts : Calories 475.4, Fat 33.5, SaturatedFat 6, Cholesterol 63.1, Sodium 339.1, Carbohydrate 42, Fiber 5.2, Sugar 5.6, Protein 8.3
CORN FRITTERS SOUTHERN STYLE
These fritters are great served with hot sauce as a BBQ side dish or with butter and maple syrup as a hearty breakfast. Always a hit! Add more flour if necessary to make the batter the consistency of pancake batter.
Provided by matzahball
Categories Corn Side Dishes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Remove all silk from corn and cut raw corn from the cob over a large bowl. Scrape the juice from the cobs into the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter.
- Heat oil in an electric skillet to 325 degrees F (165 degrees C). If using a large skillet on the stove, preheat oil to medium high heat. There should be enough oil in the pan to cover the fritter.
- Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.
Nutrition Facts : Calories 164 calories, Carbohydrate 21.2 g, Cholesterol 74.4 mg, Fat 7.5 g, Fiber 2.5 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 157.3 mg, Sugar 2.9 g
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