Corn Fritter Recipe

This is a very standard and common corn fritter recipe, but that also means it is a classic and very popular! It usually serves six to eight people and it's really simple and easy to make and delicious too. Corn fritters are generally delicate on the inside and slightly crispy on the outside, making them positively addictive. They are inexpensive, don't require a lot of ingredients and forming them into little forn fritter patties doesn't take too long. As a result, these are a staple for several Southern dining tables.

Conventional corn fritters main ingredients are: fresh or de-thawed yellow corn kernels, eggs, milk, melted butter and some flour. They could be prepared in various ways: deep fried, delicately browned with a little oil in a cast iron frying pan, or baked within the oven.

If I am making corn fritters and I want a little something sugary, I eat them with strawberry jam, honey, or maple syrup. When I am preparing fritters to go alongside a little bit of ham or chicken, then simply butter is good. melted on top of the fritters My mother and I recently prepared some for lunch time and put goat cheese on top. Yum!

Materials for Corn Fritters:

2 cups flour

three teaspoons baking powder

one teaspoon salt

1 tbs sugar

1/4 teaspoon paprika or black pepper

1 cup of lowfat milk

two eggs

2 tbsps of tender or melted butter, or perhaps shortening

one 1/2 cups of fresh, uncooked corn kernels or thawed out and drained corn kernels

Preparation:
Blend the dry items in a bowl until well stirred together after which you can set the bowl aside. In a different bowl, lightly beat both the eggs then add the milk and also butter and blend until incorporated.

Then add the dry ingredients to the egg and milk mixture and combine right up until the big flour lumps are gone. It is fine for the mixture to have minor, pea sized lumps. The # 1 consideration is going to be to make sure not to ever over stir the ingredients, otherwise the blend can get "gummy". Therefore, small lumps in the batter are OK and they will dissolve during the cooking process.

As soon as the wet and dry items are blended, put the corn kernels in and stir right up until just blended. Once again, do not over stir.

Put oil inside a fry saucepan to deep fry or add a few tablespoons of oil to a cast iron skillet to lightly cook and brown the fritters. Heat the oil until a drop of water dripped inside the oil forms a soft ball. Do in no way have the oil heat to the point of smoking.

Drop spoonfuls of batter directly into the oil and cook for 3-5 minutes or up until golden brown. Extract the fritters from the oil employing a slotted spoon and simply let them drain on top of paper towels or brown supermarket bags. Serve very warm.

I think you will love this corn fritter recipe at least as much as I actually do! Want to try some more of my family's soul food recipes? Then visit my other blog here: Get more soul food recipes.