CORN FRITTER PATTIES
These five-ingredient fritters are a thrifty way to enjoy a southern staple without having to leave home. -Megan Hamilton, Pineville, Missouri
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.
Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 590mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
SOURDOUGH CLAM FRITTERS
Alaska Magazine printed a version of this recipe for Sourdough Clam Fritters years back, and it's always nice to find different uses for sourdough.
Provided by Uncle Dobo
Categories Summer
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start heating up the oil for frying: in a heavy pot or deep fryer, heat the oil (at a depth of at least 3 inches) to 375 degrees F.
- In a bowl, combine the sourdough starter and eggs, then stir in the powdered milk, clams, and dried onion.
- In a different bowl, combine the dry ingredients, then add it into the clam mixture. Stir until it's all combined well.
- Drop by spoonfuls into the oil and dry until the fritters are a nice, deep golden brown, which will take about 1 to 3 minutes per side.
- Drain fried fritters well on/with paper towels and serve immediately.
- Note: some people like to add corn to these fritters, which is nice, too. You can use just about any kind of clam meat for these.
Nutrition Facts : Calories 273.9, Fat 7.6, SaturatedFat 3.6, Cholesterol 140.6, Sodium 574.9, Carbohydrate 32.1, Fiber 0.9, Sugar 6.6, Protein 17.9
EASY SOUTHERN CORN FRITTERS
Make and share this Easy Southern Corn Fritters recipe from Food.com.
Provided by Maggie
Categories Breads
Time 45m
Yield 9 fritters
Number Of Ingredients 7
Steps:
- Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
- In a medium sized bowl combine the corn juice you've just measured and the eggs.
- Use a whisk to beat them smooth.
- Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
- Add the drained corn and mix again.
- Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
- When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
- After they have browned on both sides, transfer them to a plate to keep warm.
- Add more fat to the pan as necessary.
- This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
- I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!
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