View Single Post
  #9 (permalink)   Report Post  
Posted to rec.food.cooking
U.S. Janet B. U.S. Janet B. is offline
external usenet poster
 
Posts: 5,618
Default REC: Corn Fritters

On Wed, 11 Jul 2018 03:32:49 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, July 10, 2018 at 8:30:32 PM UTC-4, U.S. Janet B. wrote:
>> I got this recipe from the chef for my residence halls at the Univ. of
>> Wisc. and long, long, long time ago. He very kindly cut the recipe
>> down to home sized portions.
>>
>> Corn Fritters
>> 1 can (12 oz) whole kernel corn
>> 1 can (8 3/4 oz) cream corn
>> 1 1/4 cup sifted flour
>> 1/2 cup corn meal
>> 3 tsp. double acting baking powder
>> 1 tsp. salt
>> 2 tsp. sugar
>> 2 eggs
>> 2 Tbsp. salad oil
>>
>> salad oil or shortening for deep frying
>>
>> Drain whole kernel corn very well, reserving 1/3 cup liquid
>> Sift flour with corn meal, baking powder, salt and sugar.
>> In large bowl with rotary beater, beat eggs, 2 tbsp. salad oil and
>> corn liquid until well combined; add cream corn.
>> Stir gradually with wooden spoon, flour and cornmeal into egg mixture.
>> Gently stir in drained corn. mix well.
>> heat salad oil to 365F (2 inches deep)
>> drop into hot fat by spoonfuls. Fry, turning once until golden brown,
>> about 5 minutes
>> Drain
>> Serve with warm maple syrup
>>
>> Janet US

>
>I tracked down my old recipe:
>
>17-oz can creamed corn
>2 eggs, beaten
>1/2 C flour
>1/2 t baking powder
>oil
>
>Drain some liquid from corn; there should be 1 C left. Mix corn, eggs, flour, baking powder. Fry as for pancakes. Serve with butter and syrup.
>
>Cindy Hamilton


I didn't think there was any liquid to be drained from creamed corn.
I'm going to have to make some corn fritters in the next month or so