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The Very Best Corn Fritters

Updated on May 28, 2018
pstraubie48 profile image

Patricia is a mother, a grandmother, a sister, a daughter whose passion is to put into writing things she feels and experiences.

Corn fritters ready to serve...

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Fresh corn makes them extra special

While fresh corn is not necessary it adds a spark to the fritters due to their extra crispness. It is corn time now in Florida and the ears of corn are divine this year.

TIP Make up a large batch easily by doubling the recipe. Save some for later...place in a freezer baggie when they are completely cooled. Reheat in your microwave for a few seconds after they thaw. YUM.

Corn fritters are a food that I have enjoyed since I was a child. My parents always had a field full of corn, every year. As a matter of fact I got into trouble smoking corn silk cigarettes with my cousin in some of those corn fields one summer.

Crazyhorsesghost and Gordonhamilton shared some corn fritter taste delights.

Crazyhorseghost has shared a new version of corn fritters, a casserole that is sure to please. I saw this and had to give it a try. It is as delicious as the photographs promise it willl be.

http://crazyhorsesghost.hubpages.com/hub/Corn-Fritter-Casserole-Recipe#img_url_1601197


Gordonhamilton has another variation on corn fritters which is flavorful and tempting. There is a sour cream dip recipe provided as well. You will especially like the step by step directions which leaves nothing to guess work.

http://gordonhamilton.hubpages.com/hub/corn-pea-bell-pepper-fritters#img_url_6736918

Off to the Field to Pick Fresh Corn


My Mother would send me to the field to harvest some ears of corn for an evening meal. I had learned to feel the ears to see if they were ready. If I was not sure if it was 'ready', I was taught to peel down a bit of the husk to see the kernels. Before I did either of those things, I looked at the corn silk. If it was a deep, rich brown that usually was a good indication that the kernels had ripened.

Dragging a basket of corn across the fields to home heightened anticipation for what lay ahead. Mother was making corn fritters, a food that was among my favorites. I was a rather picky eater so for her to find a food that I readily ate was somewhat tricky. Corn fritters worked every time.


What a Fun Competition

Many corn fritters that I see today are deep fried. Most are in a 'nugget' shape. These are not the corn fritters of my youth. The corn fritters that were served to my family when I was a young child were like a pancake.

The kernels were carefully scraped from several ears of corn and the milky goodness was scraped along with it into the bowl that was used for making the fritters. After all ingredients were blended carefully, Mother would fry them in a tiny amount of butter and oil.

Puerto Rican Corn Fritters

Years ago, one of my team mates in our Multilingual Classes taught me to make these fritters. They are much different from the flat ones I make but these 'rolled' ones are very tasty and a nice treat.

Maybe You Would Like to Try These...So Good

Ingredients with Whole Ears of Corn

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Ingredients with Ear Cut off the Cob

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Beaten Egg Whites

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Fold egg whites gently into batter: THIS STEP GIVES THEM THE TENDER, AIRY TEXTURE.

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Fold Egg Whites in to Batter, Gently

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Ready to Enjoy

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Corn Fritters

5 stars from 2 ratings of corn fritters

Ingredients

  • 1 teaspoon salt
  • l tablespoon granulated sugar
  • 1/4 cup yellow corn meal
  • 2 cups unbleached, unbromated flour
  • 3 large eggs, separated
  • 1 1/2 cups milk
  • 1 teaspoon baking powder
  • 3 tablespoons butter, melted and cooled
  • 1 cup canned corn or, corn from 2 fresh ears

Cook Time

Prep time: 15 min
Cook time: 3 min
Ready in: 18 min
Yields: 15-20 medium-sized fritters

Instructions

  1. Preheat cast iron skillet. Add small amount of canola oil and a pat of butter. The oil keeps your butter from burning. You want medium high heat. Separate eggs. Set aside.
  2. Sift flour and baking powder together. Set aside.
  3. Mix egg yolks, milk, sugar, salt, and butter. Add flour and corn meal. Mix well.
  4. Add corn. Blend.
  5. Beat egg whites till firm.
  6. Gently fold egg whites into batter.
  7. Cook until golden brown in a small amount of oil and butter.
Nutrition Facts
Serving size: 1
Calories 175
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 6 g30%
Unsaturated fat 2 g
Carbohydrates 16 g5%
Sugar 4 g
Fiber 1 g4%
Protein 4 g8%
Cholesterol 60 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

No need for any topping at all...a little pat of butter is nice.

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A light, tender fritter

These little fritters are light and tender especially so because of the egg whites you carefully fold in to the batter.

  • They can be enjoyed with a fish dinner or a plate of refried beans and seasoned beef. Place some beans and beef inside, roll up, and enjoy.
  • Sprinkle confectioner's sugar over them if you would like a sweet treat.
  • They are really tasty enough to enjoy with no topping at all.

copyright 2011-2013 pstraubie48 TM All Rights Reserved

Comments

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    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      7 days ago from sunny Florida

      They really are yum ...Corn has been especially good this year so I bought some ears and steamed them to use in this very recipe. My friend and I often have a supper together and I made these at her house one evening...they were as good as I remembered. Once again I am so appreciative of you stopping to read and comment Peggy. Angels are headed your way ps

    • Peggy W profile image

      Peggy Woods 

      9 days ago from Houston, Texas

      You can tell by looking at the pictures of your corn fritters how light and airy they would be. Thanks again for your good sounding recipe. Hope that this is a good day for you and your lovely family.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      3 years ago from sunny Florida

      O, yes, they are divine. I promise. If you have not tried them, you are in for a treat.

      They are lite and airy and full of flavor.

      Thank you for stopping by Au Fait

      Angels are on the way to you this morning ps

    • Au fait profile image

      C E Clark 

      3 years ago from North Texas

      I've often heard about corn fritters but never actually had one. Now that I see what they are and how they're made they do look tasty. Voted up and UI, also sharing with followers.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Hi Jackie

      I am laughing right along with you. What made us think that would be a good idea?

      I guess it seemed like a good idea at the time, right??

      These are dee dee I promise. Light, tender, and full of flavor...as promised.

      I hope you can give them a try real soon

      Sending Angels your way :) ps

    • Jackie Lynnley profile image

      Jackie Lynnley 

      5 years ago from The Beautiful South

      I love corn fritters and these sound as if they would be even better, will try them. Thank you! I use to go with two of my younger brothers in the corn field and smoke that stuff, i can still smell it as if it were yesterday. Peweee...lol The things we do.

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      5 years ago from sunny Florida

      Thanks, Peggy.

      They ARE so delicious. Tender and flavorful they just wake up your tastebuds. They really do not need anything on them to make them more flavorful.

      Sending you Angels your way. Have a lovely weekend, Peggy.

      :) ps

    • Peggy W profile image

      Peggy Woods 

      5 years ago from Houston, Texas

      These corn fritters sound delicious. Gave them 5 stars! Thanks for sharing your recipe as well as your memories with us. Sending angels to surround you and those you love. Up and useful votes. Can't wait to give these a try!

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      6 years ago from sunny Florida

      mwilliams66....nice to see you again...Oh, banana fritters...sounds like something I will like. Gathering the corn was half the fun when I was a little bit of a thing.

      This really is a lovely little fritter...lite and tender and just barely sizzled in a tiny bit of oil. You will enjoy!!! I will be stopping over to visit soon.

    • mwilliams66 profile image

      mwilliams66 

      6 years ago from Left Coast, USA

      I love your intro story. This reminds me of my childhood in Australia. My grandmother would make banana fritters from the bananas grown in her yard. I too loved picking them and anticipating the wonderful fritter than lay ahead. Ours were like pancakes as well (not those deep fried pieces that I find here).

      I can't wait to make this for my family. It looks absolutely delectable.

    • LetitiaFT profile image

      LetitiaFT 

      6 years ago from Paris via California

      Thank you so much! I'll definitely try them!

    • pstraubie48 profile imageAUTHOR

      Patricia Scott 

      6 years ago from sunny Florida

      LetititaFT....thank you first of all for stopping by. We had these several times throughout the summer when the corn crop was ready. Truthfully, when we had them it was an evening meal. Mother would cook up stacks of these and my Daddy would cook up ham and sausage.

      Now, when I have them just for me, I eat just them! I do not put anything on them. I just like them 'naked.' But they can be a nice accompaniement to a Mexican meal, like having a tortilla. You can roll beans or mean up in them but they are not as sturdy as a tortilla so you cannot 'pack 'em' full. I made medium-sized ones since it was for me but they can be made larger. I hope you give them a try. I was pleased. I think they are almost, not quite, but almost as good as my Mother's.

      I will be over to visit sooon.

    • LetitiaFT profile image

      LetitiaFT 

      6 years ago from Paris via California

      I always wondered what corn fritters were. I hear my dad, who grew up on a farm in the midwest, talk about corn fritters, but he raised us in California and you find them out there. Looking forward to trying them! What do you serve them with?

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