Sunday, May 31, 2015

Corn Fritters (Revisited)

The corn fritters I grew up eating looked more like potato pancakes. They are delicious, but so are these deep-fried corn fritters whose simple ingredients come together in 5 minutes. If you have a deep fryer, it's child's play to make them. If you don't, use a deep saucepan and at least 3 inches of oil.

Like all fritters, these are best eaten immediately, though they'll keep fairly well in a low oven (275 degrees) for about a half hour.

I intend to try a dessert version with apples (dusted with confectioners sugar) next time.

3 cups canola oil for frying
1 cup all purpose flour
1 tsp baking powder
1/2 - 1 tsp salt
1 tbs sugar
1 egg
1/2 cup milk
1 tbs melted shortening (or butter)
1 can corn, drained well (use fresh, if available)

Mix the flour, baking powder, salt, and sugar in a medium bowl. Beat together the milk, egg, and melted shortening then stir into the dry ingredients. Add the corn, mixing well. Drop by spoonfuls to the hot oil, frying in small batches until golden (a few minutes). Drain on paper towels and serve immediately.
While I seldom make fried food, these are worthy exceptions to that rule. Make sure the oil is sufficiently hot so not much gets absorbed into the fritters. These golden puffs are just sweet enough and make a wonderful accompaniment to BBQ spare ribs or chicken, pork chops, steak...well, you can see the pattern.

1 comment:

  1. They look a lot better than the flat corn fritters. I avoid oil but you are doing a good job of selling these and I just may make them. I want to make them. they sound yummy.


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