Sunday, 13 November 2016

Corn Fritters

Carole's Chatter: Corn Fritters


I had half a can of corn kernels left over and decided to do some corn fritters – they were edible but not spectacular – I think I needed the texture to be a bit thinner. Advice on improvements most welcome.

Ingredients:
¾ cup flour (standard)
1 tsp baking powder
½ tsp salt
Black pepper
1 egg, beaten
½ can of corn kernels (not creamed corn)
150g of cream (reduced cream diluted with water)
Oil for frying

Method:

Sift the flour salt and pepper
Add the egg, corn and cream
Stir

Fry in small dollops and drain on a kitchen towel

I served them with bacon, a tomato and avocado salad and a dollop of cr̬me fraicheРwhich certainly made the dish better.

7 comments:

  1. I love corn fritters but have never made them myself.

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  2. Oh, I love corn fritters, and haven't had them in way too long. My recipe differs from yours in that it calls for 1/2 cup buttermilk, 1 teas. oil, 1 egg, 1/8 teas. baking soda, 1/4 teas. baking powder, 1/2 cup flour and the same amount of corn.

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  3. They look good. I've never made them, so I have no advice.

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  4. I think my corn loving husband would love these!

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  5. I have never made corn fritter either, but your photo is definitely enticing! I would imagine a slightly thinner batter would give you a thinner fritter, so a higher crispy exterior ratio and easier to cook through. Now I really want to give them a try!!!

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Your comments are most welcome. Cheers