"Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!" — Joan Zaffary
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oil for frying
sifted all-purpose flour
egg, lightly beaten
1 (12 ounce) can
whole kernel corn, drained
I added two tablespoons of sugar, otherwise they were great. Since I had the oil already hot, I made apple fritters with the same mixture and replacing the corn and adding the tablespoons of sugar.
Very good served with real maple syrup. I think next time I will cut back a little on the amount of corn, but that is just my personal preferance.
These were great! I let the batter sit for a half hour on the counter. Fritters came out perfect. I followed the 1/4 cup sugar and honey topping recommendations. Deep fried in small batches. A throwback to my youth. YUM! Many thanks!!!
This recipe is really good with crab meat and parmesan instead of corn. Just like fritters at a cajun joint I like to hang at.
I had something called "corn dippers" once at Burger King and really, really loved it. Unfortunately it was a special promotional offer and was soon discontinued. For years I dreamt of these corn dipper things and even contemplated writing to Burger King to ask for the recipe. Well finally I found this recipe for corn fritters and tried it. I was a bit nervous as I had never deep-fried before (but I just filled a small frying pan with about 1 cm of oil and did it that way). Both my boyfriend and I agree that these corn fritters are better than the ones we had at Burger King. I'm so, so happy that I found this recipe. Thanks, Joan!
Mine did not come out very well. I was expecting them to be sweeter. Next time I will probably use less corn and more sweeteners or go in the opposite direction and add spices and jalepeno peppers.
These were a hit!
These are yummy! They're a bit time-consuming and messy to make, but worth the time and trouble, I think!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 70
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