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Cornbread Fritter Cakes

Russ Myers


Corn bread fritters cook up golden brown and like any other recipe, you can add other ingredients to suit your own taste such as a few diced onions and use bacon drippings instead of cooking oil.

★★★★★ 1 vote
4 Servings
10 Min
5 Min
Stove Top


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1/3 c
1/4 tsp
baking powder
1/8 tsp
1/4 tsp
egg, separated
3/4 c
frozen whole kernel corn, thawed
1 Tbsp
diced red bell pepper
1 Tbsp
diced green bell pepper
oil for deep fat frying

How to Make Cornbread Fritter Cakes


  • 1In a large bowl, combine flour, baking powder, salt and paprika.

    In another bowl, beat egg yolk; stir in corn and peppers. Add to flour mixture and stir to combine.

    Beat egg white until soft peaks form; fold into flour mixture.
  • 2In a large frying pan, add enough oil to just cover the bottom of the pan; heat to medium high.
  • 3Drop heaping tablespoonfuls of batter into oil and press to flatten.

    Fry for 3 minutes; flip and continue to fry for one minute longer or until golden brown.

    Drain on paper towels.

Printable Recipe Card

About Cornbread Fritter Cakes

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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