Satisfying Corn Fritters Recipes

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.

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.

Steps:

• 1. Use juice from corn and add enough milk to make 1/4 cup. Pour into bowl and add all remaining ingredients, mix well. Drop by the spoonful into fryer or hot grease. Be sure to turn them so they don't burn, cook till golden brown. Drain on paper towels, serve warm.

Steps:

• In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
• Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

Steps:

• Beat the egg, milk and sugar together.
• Sift the dry ingredients and add to the egg mixture.
• (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
• Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
• Stir or fold in the corn until evenly distributed.
• Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
• Drain on paper towels.
• Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup.
• Notes: I usually try one first.
• If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that.
• Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
• When one side is brown, I just turn and brown the other side.