| Level: | Intermediate |
| Total: | 14 min |
| Prep: | 10 min |
| Cook: | 4 min |
| Yield: | 24 servings |
| Level: | Intermediate |
| Total: | 14 min |
| Prep: | 10 min |
| Cook: | 4 min |
| Yield: | 24 servings |
Ingredients
- 1 cup creamed corn
- 1 cup whole kernel corn
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
- Vegetable oil, for frying
Instructions
- Mix all the ingredients except the oil together until well blended.
- Heat 1/2-inch vegetable oil in a wide frying pan over medium-high heat. Drop the batter by heaping tablespoonfuls into the hot oil being careful not to overcrowd them in the pan. Cook, turning once, until browned on both sides, about 1 minute per side. Drain and serve warm.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 104 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 80 mg |
| Serving Size | 1 of 24 servings |
| Calories | 104 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 80 mg |
Reviews
Just made these and I am glad I did not promise them to anyone. This recipe should be taken off of the internet. I am an excellent cook and I have to say these are the worst corn fritters! A waste of time and ingredients.
I just got done eating these. Certainly not like my Grandmother used to make. I was too little to follow a recipe BUT, I do remember milk in the batter and the batter was not as stiff as this was. I will not be making these again. I think I can throw together a better version myself. Didn’t even taste like corn. Just a doughnut w/out the sugar.
I really like this recipe! Super easy, fluffy and number 1 in my books. Seems too dry at first, but keep mixing. I used the deep fryer at about 350 and flipped when golden. My kids really like these, too. We like them dipped in syrup. A keeper recipe for sure.