Reviewed: Mar. 2, 2013

I had left over corn and wanted to try something new. I have never had a corn fritter & I found this recipe. I felt it was very bland and not sweet at all. My husband eats everything and I usually don't have left overs. I have a whole dish left but the one he tried. Since, I never had one if they are supposed to taste bland please ignore this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lillie-Ann

Reviewed: Nov. 21, 2012

First time I made these. I was looking for something to do with corn other than just butter...and this was a huge hit. We have decided to make is a staple in our family Thanksgivings from here on out! Thanks...Oh, we added just a little Ground Red Pepper...it added a little southern kick!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Elle Jajo

Reviewed: Sep. 2, 2012

delicious!.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

princess

Reviewed: Aug. 31, 2012

EASY. This is a light and fluffy batter. Love the ease of preparation. Can easily prepare this batter as a sweet or savory fritter. A little bland, so add your seasonings accordingly. Not a big fan of the corn--I think it is a texture thing, but apple season is near. I will add a little sugar and vanilla. Dust with powdered sugar. Thank you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

peanutpie

Cooking Level: Expert

Home Town: Swartz Creek, Michigan, USA

Reviewed: Aug. 30, 2012

This was a spur of the moment cooking experiment, so I didn't have fresh corn on hand. I opted for a can. I don't think one can was enough corn, I prefer more veggie than breading. This is a great afternoon snack or lunch food. Reheats well. I do not think 3inches of oil is necessary, I chose to do a half inch and they cooked perfectly. I'm definitely a savory girl, so I recommend 1-2 tsp of salt.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chrissy G.

Reviewed: Aug. 27, 2012

I hadn't had corn fritters since I was a kid so when I had a few extra ears of corn from the garden I found this recipe and couldn't wait to fry them up. I cut the recipe in 1/2 for just my husband and I and it was plenty. I didn't have heavy whipping cream but I didn't let that stop me - I used 1/2% milk, which I had on hand. I am more of a savory type of gal and didn't use the cane syrup but instead sprinkled the fritters with salt. These turned out nice and fluffy on the inside and crispy on the outside. The corn lent the perfect amount of sweetness for us to this recipe. They are best right out of the pan - if they sit they will soften fairly quickly but will still be tasty. Three ears of corn measures 1-1/2 cups of kernels.

Was this review helpful? [ YES ]
21 users found this review helpful