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.
bout 6 cups.
Make Corn Fritters: Sift the dry ingredients together
Corn Fritters: Sift the ground rice, flour,
he liquid from the canned corn. Measure 1/4 cup of
Pour 2 to 3 inches oil in heavy skillet and heat to 375\u00b0. Pour liquid from corn into medium bowl.
Add Bisquick and egg. Stir until smooth.
Fold in corn.
Batter will be thick.
Drop batter by tablespoonfuls into hot oil. Fry to gold brown.
Makes about 24 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
Mix together beaten egg yolks, flour, salt and sugar.
Drain corn and add to other.
Now add the egg whites which have been whipped to a stiff froth.
Drop by tablespoon into pan where butter is sizzling.
Makes 18 small fritters.
s smooth. Stir in the corn and shallots.
Pour 3
Sift together dry ingredients.
Mix together corn and egg. Add dry ingredients. Stir slowly to blend well; do not overbeat.
Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown.
Drain on absorbent paper, and dust with powdered sugar if desired.
In a mixing bowl combine water, egg, and pepper; stir with a fork until well beaten. Stir in pancake mix; continue stirring until combined. If the mixture is dry and crumbly add 1/4 cup milk. Mix in the corn, cover and let stand 10 minutes or until firm.
Heat oil at medium high in a large skillet. After heating for 5 minutes spoon mixture in 2 tablespoon size lumps into skillet. Do not crowd the skillet. Flip each fritter after the bottom side is golden brown. Drain on paper towels and repeat until the mixture is gone.
Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
Add thawed corn to batter and mix well.
Heat oil in a large non-stick skillet on medium-high.
Drop spoonfuls of batter into skillet. Brown on both sides.
Drain on paper towels before serving.
Beat egg yolk slightly, stir in pancake mix and corn.
Fold in beaten egg whites;
drop by large spoonful into hot fat.
Fry until golden brown; drain on paper towels.
Serve with maple syrup, if desired.
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
lour, cornmeal, salt, kale and corn.
In a medium bowl