Mary Ann Hanson
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- 1 can(s)
- cream style corn
- 1 large
- egg, beaten
- 2 pkg
- 6 oz, buttermilk pancake mix
- 1 c
- whole kernel corn, home frozen or commercial
- 2 Tbsp
- water (if needed)
- canola oil or your favorite for deep frying, a good two inches
1Heat canola oil or other oil in fryer or deep pan. Mix ingredients for fritters.
2Beat egg. Add can of creamed corn.
3Stir in two packages of pancake mix.
4Add cup of whole kernel corn and mix. If mixture is dry, add a little of the water. Mixture should be very thick.
5I use a frier so I do not know how hot the oil is. Drop in a chunk of bread and see if it just fries gently. If so the oil should be good.
6Drop teaspoons of the corn batter into the oil and fry for about five minutes watching and turning over halfway through.
8Serve with honey or maple syrup. I serve with local made sausages and eggs for a delicious breakfast or supper.