Leave a CommentShare: |
Subscribe
When I was a kid, I had a thing for corn fritters. I was excited any time my mother was going to make corn fritters with dinner, and due to my unnatural fritter enthusiasm, making the corn fritters eventually became my job. So let that teach you a lesson!
I’m just kidding. Corn fritters are easy to make! So fritter away! Here’s how I make mine. You can use fresh, canned, or frozen. Sometimes I like to add about a half tablespoon of herbs, such as parsley or rosemary.
Printer-Friendly
How to make Corn Fritters:
1 cup corn, drained
1 cup milk
1 1/2 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
oil for frying
Combine all ingredients in a bowl and stir just until combined.
Heat oil in a skillet (about 375, medium high) and pour batter out in rounds. The mixture should be about pancake consistency. If it’s too thick, add a little more milk; if it’s too thin, add a little flour. Fry about two minutes per side till golden; drain and keep warm till serving. (Be sure to cook them all the way through, so don’t get in too much of a hurry.)
When I was a kid, I made these on an electric griddle, just like pancakes, with no oil. I don’t have an electric griddle now, so I use a skillet with oil, which, of course, makes them that much better. I loved corn fritters before I even knew how good they really were. My mother would never do such a thing as fry in oil, so if you have an electric griddle, go ahead.
I often eat them plain, but back in the day I used to like them with ketchup. You can make all kinds of veggie fritters, by the way. Think outside the corn box! Chop and drain peppers, onions, mushrooms, whatever you have on hand. You can also do fruit fritters–apple, peach, pear, etc. Use one cup chopped, drained fruit to replace the one cup corn and add a couple tablespoons of sugar to the mixture. After frying, dust with powdered sugar or serve with syrup for a breakfast or dessert treat. You can pour syrup over the classic corn fritters, too, by the way, and that is ridiculously awesome. I like to eat them as a snack or as a meal by itself. You can truly make a fritter out of anything, including adding cooked chopped or ground meat. Or M&Ms. I’m just kidding. Maybe.
But whatever you do, don’t get too enthusiastic about them. Try to get one of your kids excited and make it their job then you can truly fritter.
This recipe makes about 9-12 fritters, depending on size.
See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly
7:02
am
7:56
am
9:47
am
9:56
am
The ones she usually made were pineapple fritters. Drained, canned crushed pineapple, and using some of the juice in the batter.
Ahhhh. Great memory this morning. Thanks!
12:09
pm
I think I’ll give your recipe a try, because I like the idea of cooking them like griddle cakes instead of frying them.
1:41
pm
3:38
pm
2:43
am
3 cups all purpose flour
3 teaspoons baking powder
9 tablespoons sugar
1/4 teaspoon salt
3 cups milk
Mix all dry ingredients thoroughly
Add milk and mix well
Then fry as stated above
These are great for breakfast or as a snack.
6:01
pm
6:34
pm
When I was a kid my Mum made fritters from corn, apples, pears and clams… not all together, She made lots of different fritters, those were just the ones I can recall.
Thanks for your post, they look yummy!
RUth in NH
9:27
pm