Monday, June 27, 2011

Corn Fritters

Corn Fritters
Adapted from
Serves: 6-10

OBJ: TCW be able to use up her corn on the cob leftovers by deep frying them for a carnival-like treat!

2 Cups flour
1 TBS baking powder
½ tsp salt
¼ C sugar
2 eggs, beaten
1 C whole milk
¼ C melted unsalted butter
1 ½ Cups cooked corn, taken off cob (or 1 can whole kernel corn, drained, or about 1 1/2 cups frozen, thawed or fresh
1 medium sized zucchini, shredded and squeezed-drained with a paper towel
3 C vegetable oil

1.      Sift flour, baking powder, salt and sugar in a medium-sized bowl
2.      Combine eggs, milk and butter in a large bowl
3.      Fold in dry ingredients [add more or less flour - enough to bind batter]
4.      Add corn and zucchini last, mix well
5.      Heat about 3 cups vegetable oil in a deep pan over medium-high flame (or however much it takes to have oil go up to at least 1/2 your pan, also make sure the oil is hot before next step: you can check by either placing the end of a wooden spoon at bottom of pan and if bubbles come up, the oil is ready or you can drop a tsp of batter into oil to see if it bubbles and fries immediately)
6.      Drop batter heaping tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown, flip fritters ½ way through frying
7.      Sprinkle with salt (or you can use powdered sugar or serve with syrup for a sweeter touch)
8.       Serve corn fritters warm

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