Corn Fritters Southern Style 12 Recipes

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EASY SOUTHERN CORN FRITTERS



Easy Southern Corn Fritters image

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

15 ounces corn (drain and reserve juice)
2 medium eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
bacon grease (for frying) or margarine (for frying)

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



Southern Fried Corn Fritters image

Southern Fried Corn Fritters are a classic side that can be served with just about any comfort food! Try these alongside some smothered chicken for a true southern comfort meal.

Provided by I Heart Recipes

Categories     Appetizer     Side

Time 10m

Number Of Ingredients 11

3 cups frozen corn (thawed)
1 cup all-purpose flour
1/4 cup granulated sugar (omit if you prefer a savory fritter)
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 large eggs (beaten)
3/4 cup heavy whipping cream
Vegetable or canola oil for frying
Green onions and sour cream (for garnish)

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 image

Corn fritters: the healthy version of a friend donut.

Provided by Donya Mullins

Categories     Side Dish

Time 20m

Number Of Ingredients 9

vegetable oil for frying
3/4 cup cornmeal
1/2 cup all purpose flour
2 teaspoons baking powder
salt and pepper to taste
1/2 teaspoon sugar
3/4 cup milk
1 egg - beaten
2 cups freshly scraped corn ((frozen corn can be used as well))

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



Corn Fritters image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/3 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper
1/3 cup well-shaken buttermilk
1 large egg
2 tablespoons butter
2 shallots, finely chopped
3 green onions, thinly sliced
1 1/2 cups corn kernels (if using frozen, thaw)
2 tablespoons canola oil, for frying

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



Round 2 Recipe - Silver Dollar Corn Fritters image

Provided by Sandra Lee

Time 25m

Yield 12 cakes

Number Of Ingredients 11

1 cup reserved bean mix from Roasted Corn and Bean Salad
1/2 cup baking mix
1/4 cup grated jack cheese
1 cup reserved grits from Shrimp and Grits
2 eggs, beaten
1 ear of corn from Roasted Corn and Bean Salad, kernels cut off cob
1 ear of corn from Roasted Corn and Bean Salad, kernels cut off cob
1/2 cup sour cream
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
1/4 cup canola oil

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



Corn Fritters Southern Style image

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

6 ears freshly shucked corn
4 eggs
½ cup all-purpose flour
½ teaspoon salt
2 cups vegetable oil for frying

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



Southern Corn Patties image

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

1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 cup vegetable oil (or more as needed)

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



Corn Fritters Southern Style image

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

6 ears freshly shucked corn
4 eggs
½ cup all-purpose flour
½ teaspoon salt
2 cups vegetable oil for frying

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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