Easy Southern Corn Fritters Recipes

Steps:

• Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the eggs and heavy cream until the batter is well combined.
• Line a plate with paper towels. Coat the bottom of a large saute pan with oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
• Garnish the corn fritters with the scallions and serve them with sour cream or aioli for dipping.

Steps:

• Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
• While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
• Add thawed corn to batter and mix well.
• Heat oil in a large non-stick skillet on medium-high.
• Drop spoonfuls of batter into skillet. Brown on both sides.
• Drain on paper towels before serving.

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!