bout 6 cups.
Make Corn Fritters: Sift the dry ingredients together
Corn Fritters: Sift the ground rice, flour,
iquid from the the canned corn. Measure 1/4 cup of
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
00b0C (for keeping Corn fritters warm whilst cooking).
Corn Fritters.
Place half
ntil ready to serve the corn fritters. The topping is best prepared
s smooth. Stir in the corn and shallots.
Pour 3
Blend together the milk and egg.
Add gradually to pancake mix. Stir in sugar.
Stir in corn and raisins.
Heat enough vegetable oil in deep frypan to float corn fritters.
Drop from tablespoon into hot oil; do not crowd.
Fry fritters 3 to 5 minutes; drain on paper toweling.
Drain corn.
Reserve liquid and add milk to make 1 cup. Combine all ingredients (can add any spices you like).
Stir and mix well.
Let stand 20 minutes.
Deep fry.
Drop by tablespoons into hot oil until golden brown on both sides.
Makes approximately 12 to 15 corn fritters.
n the milk and reserved corn liquid (or water).
Stir
ust blended. Stir in the corn. Let sit for 10 to
usks and silks from the corn. Using a sharp knife, cut
he liquid from the canned corn. Measure 1/4 cup of
Drain off 1 can of corn.
Add milk to the drained liquid to measure 1 cup.
Combine flour, baking powder and salt.
Combine beaten egg, milk mixture and corn.
Add to dry ingredients.
Mix just until flour is moistened.
Drop batter by tablespoon into deep, hot fat (375\u00b0).
Fry until golden brown, about 3 minutes. Drain on paper towels.
Serve with warm maple syrup.
Makes about 18 fritters (feeds 3 to 4).
Double recipe for more.
o package directions. Fold in corn, onions and cilantro.
Oil
br>Cut kernels from corn cobs. Combine corn, flour and cheese in
Preheat oven to 300\u00b0F. Sift flour into a large bowl. Stir in eggs and milk to form a thick batter. Stir in corn, ricotta and onions. Season to taste.
Spray a large nonstick skillet with no stick cooking spray. Heat on medium heat. Spoon heaping tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 mins each side, until golden and cooked through. Transfer to a baking pan. Keep warm in oven.
Top corn fritters with arugula leaves, avocado and smoked salmon slices. Serve with lemon wedges.
For Fritters: In a large bowl, stir
Cook the pasta in a saucepan of boiling, salted water for 6 mins or until almost tender; pasta will continue cooking when pan-fried. Drain and cool.
Whisk the eggs, buttermilk and flour in a bowl until combined. Stir in the pasta, creamed corn, sweet corn and dill.
Heat the oil in a frying pan over a moderate heat. Cook fritters in batches, using 2 heaped tablespoons of mixture per fritter and cooking for 2 mins each side or until golden.
hisk until smooth. Stir in corn kernels, pepper and chives. Season