Recipe by SEAN BICKFORD
"These lunchtime treats were a favorite for us when we were kids. A wonderful alternative to traditional deep-fried Southern-style fritters."
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ground black pepper, or to taste
1 (15.25 ounce) can
canned whole kernel corn
1 (14.75 ounce) can
canned cream-style corn
lard or other cooking fat
Tasted great and was quick. Only suggestion would be to indicate that the whole kernel corn NOT be drained!
not really my thing. but they were good
For more flavor, don't use flour. Use 'self rising corn meal mix' and just omit your baking soda and salt. Do make sure to add some extra sugar to taste. 1-2 TBL. is perfect. You don't need a lot of oil for frying, if you have a good nonstick pan. These corn cakes went great with our white beans!
I tried this recently as a main dish-with sesame asparagus and potatoes-it was wonderful.I didn't use anything sweet like maple syrup with it-instead I made it more savory by adding caramelised onions to the batter.My entire family loved it.Thanks!
These were a 4.5, until we started dipping them in maple syrup, at which point they become a 10! They really are fast, easy, and delicious. I didn't even need any fat to cook them, they slid right out of my nonstick skillet. Also, the last review says not to drain the corn -- I drained mine, and they turned out OK, maybe they're just a little thinner with the liquid included, mine were a pancake-batter consistency. They're pretty bland if eaten plain, definitely use the butter or syrup. Great breakfast treat, or side dish!
These are the best! I make them all the time and the kids love them. When I have leftover corn, I use that instead of the canned stuff and add extra milk. Maple syrup or honey goes great with these.
This was a very good recipe. I cook on a gas stove and the cakes came out very fluffy. I substituted regular milk with soy milk and used only 1/4 tspn salt and 1/4 tspn fresh ground pepper and I thought they came out just fine. To be extra decadent you can fry them in butter mixed with canola oil. These make for a hearty meal. I needed a salad on the side to balance them out...but was too lazy to make one admittedly.
I just made these for dinner (hoping they will make it to dinner!) and they are so good! The only thing different I did was to use 1 1/2 cups self rising flour and left out the baking powder and salt. I think 2 cups of flour would be way too thick. They are addicting and I will be making them often. Try them with some sour cream on top...yummm!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Fritters Canadian Style
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 30
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