Corn Fritters Canadian Style Recipe - Allrecipes.com
Corn Fritters Canadian Style Recipe
  • READY IN 30 mins

Corn Fritters Canadian Style

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
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Directions

  1. In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
  2. Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2004

Tasted great and was quick. Only suggestion would be to indicate that the whole kernel corn NOT be drained!

 
Most Helpful Critical Review
Dec 02, 2010

not really my thing. but they were good

 
Nov 02, 2008

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!

 
Jan 12, 2007

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!

 
Jul 24, 2003

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!

 
Aug 13, 2006

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.

 
Jan 29, 2007

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.

 
Jan 28, 2010

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!

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 937 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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