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
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.
nd Bisquick. Prepare batter according to package directions. Fold in corn, onions
n the milk and reserved corn liquid (or water).
Stir
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.
ust blended. Stir in the corn. Let sit for 10 to
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.
n a bowl; stir in corn and pepper until batter is
Whisk baking mix with salt, black pepper, and Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix.
Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with spoon. Cook fritters until browned on both sides, about 3 minutes per side, and drain on paper towels.
usks and silks from the corn. Using a sharp knife, cut
Mix corn, egg yolk, onion, salt and sugar.
Stir in Bisquick mix.
Beat egg whites in separate bowl and fold into corn batter. Drop by spoonfuls into hot, deep oil in large frypan and cook until golden brown.
Or fry as patties using smaller amount of oil. Makes about 15 fritters.
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.
Heat oil (2 to 3 inches) in deep fryer to 375\u00b0F.
Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.