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Gary Gary is offline
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Default REC: Corn Fritters

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.


Has neither of you considered using fresh corn for fritters?
Especially now while it's in season. That's what I use for mine.
Canned corn, hamburger helper....what's the difference?