mom josette's corn fritters
a recipe by
Old Bridge, NJ
Serve with warm maple syrup, sour cream, or my favorite, applesauce. You can make them big, like a pancake, or small for appetizers. One of my "comfort foods." Enjoy! xoxo
Blue Ribbon Recipe
Slightly sweet, these old-fashioned corn fritters are a delicious getting-back-to-basics recipe. Once fried, they're like a thick pancake filled with corn that's slightly crisp on the outside and around the edges. They're perfectly sweet and delicious by themselves, but Denise suggests dipping them in applesauce or syrup. The choice is yours! Using canned corn and other pantry staples means you can make these corn fritters whenever you need a quick side dish.
— The Test Kitchen @kitchencrew
Ingredients For mom josette's corn fritters
1 canwhole kernel corn (15.25 oz)
1 Tbspbaking powder
2 Tbsp(heaping Tbsp) sugar or sugar substitute
2 Tbsp(heaping Tbsp) all-purpose flour
oil /pats of butter, more or less as needed
How To Make mom josette's corn fritters
Test Kitchen Tips
We dropped heaping tablespoons of the fritter batter into the oil and got 8 fritters.
1Drain corn well and combine with all ingredients. Mix well and let stand for approximately 15 minutes.
2Heat the frying pan (griddle or cast iron griddle/pan) on medium heat. Add 1/2 inch of oil and one pat of butter to coat the bottom of pan/griddle.
3When oil/butter is hot and starting to sizzle, add corn fritter batter and fry. Depending on the vessel you use to drop the batter, frying time will vary.
4Flip when the edges are brown and the center is starting to firm like a pancake. Drain on paper towels.
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