Corn Fritters Canadian Style

Corn Fritters Canadian Style

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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Ingredients

30 m servings 288 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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Reviews

Read all reviews 52
  1. 67 Ratings

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Most helpful positive review

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 lo...

Most helpful critical review

not really my thing. but they were good

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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 lo...

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

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 ...

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 r...

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 t...

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...

Wow. I've been looking for a recipe like this for years. Excellent!

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 an...

These are awesome. I would recommend adding a couple of tablespoons of sugar to them. Other than that, perfect.

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