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Corn Fritters With Milk

Western.Chefs's picture
Ingredients
  Lard/Shortening/ cooking oil 1 Cup (16 tbs) (For Deep Frying)
  Flour 1 1⁄2 Cup (24 tbs), sifted
  Salt 1 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Eggs 2 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Cooked whole kernel corn 2 Cup (32 tbs), drained
Directions

GETTING READY
1. In a large skillet, wok or deep fat fryer, heat oil over a medium high heat. Insert a deep fat thermometer and allow the oil to heat to 250° F

MAKING
2. Into a large mixing bowl, sift together flour salt and baking powder.
3. Gradually pour in the milk, stirring vigorously to get a smooth batter.
4. Add beaten eggs and blend into the batter.
5. Tip in the corn and stir well.

FINALIZING
6. Use a large tablespoon to drop batter into hot oil and fry in batches of 5 to 6 for 3-4 minutes until crisp and golden brown on both sides.
7. Using a slotted spoon, remove and drain on a plate lined with absorbent paper.
8. Place in the oven at 250° F to keep warm while the remaining batter is fried.

SERVING
9. Serve the corn oysters immediately while warm and crisp.
10. Accompany with mustards and sauces of your choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Fried
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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