Rumsford Baking Powder Cook Book Corn Fritters Recipes

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RUMFORD'S BAKING POWDER BISCUITS

An oldie but a goodie! Printed on the back of a can of Rumford Aluminum-Free Baking Powder. I am quite surprised that this recipe hadn't been added to the site database until now. Egg-free. Mmmm, so good with a spread of butter and slather of creamed honey (and a wee bit of real maple syrup stirred into the butter, too)!

Provided by COOKGIRl

Categories     Breads

Time 22m

Yield 8-10 biscuits

Number Of Ingredients 5



Rumford's Baking Powder Biscuits image

Steps:

  • Note: I used a KitchenAid stand up mixer to prep the dough.
  • PREHEAT oven to 450 degrees.
  • Sift flour, baking powder and salt together in a large bowl.
  • Cut in shortening until mixture resemble coarse meal.
  • Add milk to make a soft dough.
  • Turn dough out on a floured surface and knead *gently* for 30 seconds.
  • Roll out to 1/2 inch to 3/4 inch thickness.
  • Use a cookie cutter to cut out into rounds. I used a 3-inch diameter Fiestaware tumbler cup, top floured.
  • Place on greased or parchment-lined baking sheet.
  • Bake approximately 12-15 minutes or until light golden.

2 cups sifted unbleached white flour
3 teaspoons aluminum-free baking powder
1 teaspoon salt
6 tablespoons shortening (lard or refined coconut oil can be substituted)
2/3 cup milk (I tried buttermilk and used closer to 3/4 cup)

AMISH CORN FRITTERS

Amish food is simply wonderful! I have this recipe from a great cookbook called The Best of Amish Cooking by Phyllis Pellman Good. Corn Fritters are of two main varieties - doughy little balls, laced with corn that are deep fried and, the pancake type that are made of more corn than batter and browned in a skillet. Family...

Provided by Linda Kauppinen

Categories     Other Side Dishes

Number Of Ingredients 6



Amish Corn Fritters image

Steps:

  • 1. Combine corn and eggs.
  • 2. Sift together into the corn and egg mix the flour, salt, pepper and baking powder.
  • 3. Drop corn mixture from tablespoon into a 1 inch of melted shortening. Brown until golden on both sides, turning once.

2 c fresh corn, grated
2 large eggs, beaten
3/4 c flour, sifted
3/4 tsp salt
1/4 tsp pepper
1 tsp baking powder

CORN FRITTERS

Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!

Provided by Joan Zaffary

Categories     Appetizers and Snacks

Time 30m

Yield 12

Number Of Ingredients 9



Corn Fritters image

Steps:

  • Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
  • In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
  • Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

SAVORY CORN FRITTERS

These corn fritters use fresh, whole kernels, mixed with spices, scallions and a simple batter. Corn fritters come in many types, from the cornmeal-based, deep-fried hush puppies, to the more patty-shaped, pan-fried fritters. Pan-seared in hot oil until crisp, these patty-like fritters contain Cheddar, which adds creaminess while still allowing the crunchy corn kernels to provide a pop of sweet flavor and texture with each bite. Fritters make an excellent side for a cookout, as they stand up to smoky barbecue flavors and can be enjoyed warm or at room temperature. Leftovers make an excellent breakfast, with a dollop of sour cream or plain yogurt on top.

Provided by Vallery Lomas

Categories     finger foods, vegetables, appetizer, side dish

Time 30m

Yield 18 fritters

Number Of Ingredients 12



Savory Corn Fritters image

Steps:

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
  • Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
  • Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
  • Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.

2 large eggs
2/3 cup whole milk
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne
1 cup all-purpose flour
2 teaspoons baking powder
3 cups corn kernels, fresh or frozen and thawed (about 1 pound)
1/4 cup chopped scallion greens
1 cup sharp Cheddar, shredded
Vegetable oil, coconut oil or shortening, for frying

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