Recipe by Charmed
I adapted this from an Amish recipe. I love them sprinkled with a little confectioner's sugar and served with maple syrup for breakfast. You can also serve them as a side dish. The yield is approximate. Depends on how large or small you make them, and how much corn you put into it.
Top Review by Sydney Mike
I like my corn, so used 2 cups of it in this recipe, along with the two sugar options! ABSOLUTELY GREAT TASTING FRITTERS! In my estimation there's no way they could be any better! Thanks for sharing the recipe ~ It's a definite keeper! [Tagged, made & reviewed in the I Recommend cooking game]
- 1 egg, beaten
- 118.29 ml milk
- 14.79 ml sugar (optional)
- 354.88 ml sifted flour
- 9.85 ml baking powder
- 4.92 ml salt
- 0.25 ml pepper
- 14.79 ml melted butter or 14.79 ml margarine or 14.79 ml vegetable oil
- 236.59 ml cooked whole kernel corn (can use up to 2 cups if desired)
- oil (for deep frying, see note)
- confectioners' sugar, for dusting (optional)
Directions See How It's Made
- Beat the egg, milk and sugar together.
- Sift the dry ingredients and add to the egg mixture.
- (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
- Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
- Stir or fold in the corn until evenly distributed.
- Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
- Drain on paper towels.
- Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup.
- Notes: I usually try one first.
- If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that.
- Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
- When one side is brown, I just turn and brown the other side.