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.
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.
ablespoon peanut oil.
Place corn kernels, creamed corn, eggs, water chestnuts and
bout 6 cups.
Make Corn Fritters: Sift the dry ingredients together
Preheat oven to 350 degrees F (175 degrees Celsius.
Lightly grease a 9x9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 - 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased.
Sift flour, baking powder and salt into mixing bowl.
Add egg and creamed corn, mix well.
Heat corn oil in skillet.
Drop corn mixture by tablespoons into hot corn oil and fry until golden brown on both sides.
Makes 18.
In a medium bowl, combine flour, cornmeal, baking powder, sugar and salt.
In a large bowl, combine eggs, milk, oil and creamed corn.
Blend in dry ingredients, stirring just until moistened.
Stir in whole kernel corn.
In deep fryer, drop batter by tablespoonfuls and fry in 2 to 3-inches hot oil for 2 to 3 minutes on each side or until golden brown.
nife, remove the kernels from corn on the cob.
Mash
Beat egg and sugar together.
Add creamed corn; mix together. Add remaining ingredients.
Fry in butter-flavored Crisco at 300\u00b0 in electric skillet.
In a large bowl, combine flour, baking powder, sugar, salt, creamed corn and egg.
Mix well.
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
In a mixing bowl, stir together creamed corn, baking power, corn meal, flour and garlic salt.
In another bowl, beat together eggs and then mix all together.
Spoon it out in a frying pan of oil or shortening.
Sift together first 5 ingredients. Beat eggs in a medium size bowl until frothy.
Add 6 tablespoons milk and all dry ingredients.
Stir and add whole kernel and creamed corn.
Batter should resemble thick pancake batter.
If too thick, beat in 1 or 2 tablespoons more of milk until desired consistency is reached. Drop by heaping tablespoonfuls into deep oil (oil must be hot). Brown in about 2 minutes on both sides.
Mix together the creamed corn, chopped chives, flour, milk and egg yolk.
Beat the egg white until stiff and fold this and the kumara lightly into the corn mixture.
Cook in spoonfuls in a pan until golden - about 3 minutes each side.
Number made depends on size of fritter.
Combine pancake mix, sugar, milk, oil and egg in a bowl.
Add creamed corn until mixture is a semi-thick consistency.
Mix very well.
Melt 1 stick margarine in a 12-inch skillet.
On medium-high heat, drop in heaping tablespoonfuls of mix.
Cook, turning frequently, until golden brown.
Fill the bottom of a plate with grenadine or honey.
Sprinkle with confectioners sugar and serve. Preparation time:
30 minutes.
Cooking time:
20 minutes.
Spread butter over 1 side of each slice of bread. Spread caramelized onion over other sides. Top with cheese, creamed corn and another slice of cheese. Sandwich with another slice of bread, butter-side facing out.
Cook in a greased sandwich maker or frying pan until golden, crisp and cheese has melted.
ightly.
Add to the creamed corn and stir till it is
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Corn Fritters: Sift the ground rice, flour,
Mix together the creamed corn, egg, corn meal and garlic salt. Set aside.
Mix together the cheese, chiles and butter.
Set aside.