Corn Fritters And Maple Syrup Recipes

Steps:

• Heat oil in a deep fryer to 350 degrees F (175 degrees C).
• 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, and 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 maple syrup.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in corn., Bake in a preheated round Belgian waffle maker according to manufacturer's directions until golden brown. Meanwhile, combine syrup and cayenne. Serve with waffles and, if desired, cooked corn.

Steps:

• Preheat vegetable oil in deep pan or fryer.
• Beat wet ingredient together.
• Sift dry ingredients into vegetable mixture and beat well.
• Drop by spoonsful into hot oil (380F).
• Cook approximately 3 minutes turning at least once.
• Drain on paper towels.
• Serve hot with maple syrup!

Steps:

• Using a chef's knife, cut the kernels from the corn into a medium bowl; you should have about 3 cups. Using the dull side of the knife, scrape the milk and pulp from the cobs into the bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
• In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or nonstick skillet over medium-high heat.
• Drop spoonfuls of batter into the oil, spaced a few inches apart. Cook until golden on the bottom, 1 to 2 minutes. Using a spatula, turn fritter over, and cook until golden on the other side, 1 to 2 minutes more. Repeat the process with the remaining batter, using the remaining oil for pan. Serve immediately.

Steps:

• Heat oil (2 to 3 inches) in deep fryer to 375°F.
• Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
• Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Steps:

• Mix all of the ingredients except oil and maple syrup together.
• Amount of flour can vary. If the corn is very milky and wet, use more flour; batter should not be runny.
• Heat the oil in a cast iron skillet to cover 1/4".
• Add large spoonfuls of batter to the hot oil.
• Cook 3 to 4 minutes per side.
• Flatten with a spatula after turning.
• Serve with real maple syrup.
• Enjoy!