Corn Ball Fritters

Submitted by JD4651

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• Ready In: 20mins
• Ingredients: 11
• Yields: 1 batch

ingredients

• 591.47 ml flour
• 2.46 ml baking powder
• 4.92 ml salt
• 14.79 ml sweet basil
• 7.39 ml paprika
• 7.39 ml garlic, granulated
• 2.46 ml black pepper
• 236.59 ml milk
• 3 eggs
• 1 chicken bouillon cube
• 432.33 g can corn, drained

directions

1. Heat deep fryer to 375°F.
2. Stir all ingredients together.
3. If too thin, add more flour.
4. If too thick, add a little more milk.
5. You want mixture to be the consistency of a thin dough.
6. Drop by teaspoonfuls in hot oil.
7. Cook until golden brown on all sides.
8. Remove from oil to paper towels to drain.
9. Sprinkle with salt to desired taste. Chicken bouillon cube can be omitted if chicken flavor is not desired or beef bouillon cube can be substituted.
10. Just dissolve cube first. For spicy cornball fritters, add 1/4 cup of diced jalapeno peppers.

Reviews

[VKuuipo Bridges]

Sizzlers used to serve something similar to this. I was tempted to switch the corn with cream style. The big mistake I made was that I tried to cut the recipe in 1/2 and forgot 1/2 way through my ingredients that the consistency would not come out right. I saw the second recipe for Corn Fritters II and that looks a lot more of what I'm looking for. I plan to try that one and let you know.