CORN FRITTERS

CORN FRITTERS
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from Terri’s kitchen Cut leftover corn off the cob and freeze or refrigerate! Use as a tasty addition to stir fry, cold salads, or for these little gems. Couldn’t be easier to enjoy some of that delicious sweet corn for breakfast, lunch or supper!
  • CourseSides
CORN FRITTERS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Terri’s kitchen Cut leftover corn off the cob and freeze or refrigerate! Use as a tasty addition to stir fry, cold salads, or for these little gems. Couldn’t be easier to enjoy some of that delicious sweet corn for breakfast, lunch or supper!
  • CourseSides
Ingredients
  • Mix:
  • 2 cups sweet corn kernels about 2 ears of corn
  • 1 pkg. Jiffy Corn muffin mix
  • 1 egg slightly beaten
  • ½ cup milk
Instructions
  1. Heat oil in a skillet over medium-high heat.
  2. Drop heaping tablespoons full of batter into the oil.
  3. Fry until golden brown on both sides, 1 – 1½ minutes per side.
  4. Drain fritters on a paper towel and repeat until all the batter’s gone.
  5. Serve warm or room temperature, season with salt and pepper, a sprinkle of powdered sugar or a little maple syrup on the side.
Terri's Notes

~ Replace Jiffy Corn Muffin mix with 1 cup of flour, a pinch each of salt and sugar. Add egg, milk and corn, prepare as per recipe.
~ Add some bits of green onion, fresh red pepper or a shake of cayenne for a more savory fritter.
~ Also try Roasted Corn Med

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