Kylen LOVED these corn fritters, similar to cornmeal cakes or johnnycakes. Johnnycakes were originally called "journey cakes," because they were small and easily portable. I saw a recipe that called for fresh corn scraped from the cob, but I decided to try an easier version with canned cream-style corn.
Corn Fritters
4 cups vegetable
oil for deep-frying or enough to pan fry
1 can cream-style
corn1egg
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 tbsp sugar
Optional toppings: maple syrup, jam, or powered sugar
Heat oil in a medium sized pot on medium-high heat. In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients; mix until just blended.
Drop batter 1/8
cup at a time into the hot oil. Fry until golden brown, turning once if the
fritters don't turn over by themselves. Drain fritters on paper towels, and
serve with desired toppings.
1 comments:
well these look delicious!! Going to have to try them!
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