GRANDMA'S CORN FRITTERS
This one has been in our family for as long as I can remember. A long time ago my grandma used to use fresh corn, but as the family got BIG and there were a lot of mouths to feed (more to make too) she went to can corn just to make it faster. I cut the recipe in half.
Provided by TLizSkinn
Categories Corn
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine corn, eggs, milk, butter, salt and pepper to taste, if using.
- Add flour gradually, just enough to hold mixture together.
- Amount of flour depends on size of eggs (and weather according to my grandma!).
- Heat 1/2 inch of oil in frying pan.
- Form patties whatever size you'd like, I do small ones so my kids can hold them.
- Fry in hot oil until golden brown.
- Serve as side dish OR if you left out the salt and pepper serve with syrup on the side.
- You can also dust with powdered sugar.
Nutrition Facts : Calories 84.2, Fat 4, SaturatedFat 1.9, Cholesterol 52.8, Sodium 217.4, Carbohydrate 10.6, Fiber 1.1, Sugar 1.4, Protein 3.2
GREAT GRANDMA'S CORN FRITTERS
these fritters are unlike most; they are light, airy and delicate.Unknown source
Provided by Lynnda Cloutier
Categories Vegetables
Number Of Ingredients 9
Steps:
- 1. adjust an oven rack to the middle position and heat the oven to 200°. Set a wire rack over a rimmed baking sheet and set aside.
- 2. Grate each ear of corn over the large holes of a box grater into a bowl. Using the back of the butter knife, scrape any remaining milk from the cob into the bowl.
- 3. Whisk the egg yolks, flour, salt and pepper into the corn mixture.
- 4. In a medium bowl, beat the egg whites and cream of tartar with electric mixer on medium low speed until foamy. Increase the speed to medium-high, gradually add the sugar, and whip until the whites form stiff peaks, 1 to 3 minutes. Gently fold the whipped egg whites into the batter until mixed.
- 5. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. Drop six heaping tablespoons of batter into the oil, then flatten each into a 2 1/2 inch diameter circle with the back of spoon. Cook until puffed and golden brown on both sides, about two minutes, flipping halfway through. Transfer the fritters to a paper towel lined plate, then transfer to the prepared wire rack and keep warm in the oven. Repeat with remaining oil and the remaining batter in five batches. Sprinkle with chives and serve. Serves 6 to 8
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
GRANDMA'S CORN FRITTERS
These corn fritters have been made in my family for over 100 years, we eat them as a side dish with a little butter.
Provided by Kelly Kellar
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Mix dry ingredients together
- 2. Gradually add milk and 1 egg well beaten
- 3. Beat well
- 4. Add melted butter and corn, mix
- 5. Refriderate till ready to us
- 6. Pour batter onto non-stick pan, cook the same as pancakes
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4.8/5 (109)Total Time 15 minsCategory Appetizer, Side Dish, SnackCalories 109 per serving
- In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable 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 for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. 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 scallions and serve them with sour cream or garlic aioli for dipping.
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