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
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
GRANDMA JUNE'S CORN FRITTERS
My mother-in-law passed away in 2002. This was one of her favorite recipes. I miss her very much, she was a wonderful woman.
Provided by Christine Chamberlain
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Pre-heat oil in frying pan, enough to have 1 inch of oil for frying.
- 2. Drop dough by tablespoons into hot oil, fry until brown, turn and fry on the other side.
- 3. Serve with maple syrup or honey.
FRESH SWEET CORN FRITTERS
Unbelievably light, these fritters are best with fresh sweet corn. Great for breakfast and with ham or ribs. Serve with maple syrup. Easy to make too! My husband loves these and anticipates corn season.
Provided by Lee A Vazquez-fitzmaurice
Categories Side Dish Vegetables Corn
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
- Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
- Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 30 g, Cholesterol 89.2 mg, Fat 24.4 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 119.6 mg, Sugar 6.3 g
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
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