Tag: vegetables

Appetizers, Eggs & vegetables, Vegetables

Cook up a plate of old school corn fritters

Mom's Corn Fritters

Recipe by Sheri Tomato
Prep time

5

minutes
Cooking time

4

minutes
Total time

0

minutes

This was one of my favorite side dishes growing. My mom would mix up a big batch. We would eat them as fast as she could make them. Simple delicious way to eat your veggies.

Ingredients

  • 1 egg

  • 1 14 oz can Creamed corn

  • 1/3 cup all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • Oil for frying

  • Butter for serving

Directions

  • In medium sized bowl, whisk egg. Mix in the creamed corn.
  • In separate bowl combine flour, baking powder, salt and pepper.
  • Slowly add flour mixture to egg and corn while stirring with whisk. Mix well until all ingredients are thoroughly combined.
  • Heat frying pan, medium high and add 1 Tbs of oil. Swirl pan to coat it.
  • Working in batches, drop the batter into the hot pan, forming circles. Be sure to leave space between each fritter.
  • Cook for 2 minutes or until top of batter starts to bubble. Flip and cook other side for another minute. If fristters start to burn, lower heat to medium.
  • Fritters are done when both sides are golden brown.
  • Place cooked fritters on cooling rack while cooking the rest of the fritters. This will prevent your corn fritters from getting soggy.
  • Serve hot with a pat of butter atop each corn fritter.

Notes

  • You can store corn fritters in the refrigerator for 3 - 5 days or freeze them in a sealed freezer container for up to 3 months.