Corn Fritters

by Cindy Suelzle on September 4, 2015
Cindy Suelzle
(3)
Overall Rating: 0/5 | Kids Rating: 5/5

Description:

Oh can anything be as wonderful on a cool autumn day as corn fritters? I hadn't made corn fritters for years when I happened to have some extra corn this fall. What a hit! And as expected, SO easy to Thrive-a-lize. Corn Fritters, you and I will spend much more time together in the future - I promise, because with THRIVE LIFE - corn is always in season!

Serves: 4

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Total Time:
Prep Time:
Cook Time:
30 min
10 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

  • 1 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1/4 c. THRIVE CornmealTHRIVE Cornmeal
  • 1 tbsp. Cane Sugar or the white sugar you have on hand
  • 1 tbsp. Baking Powder
  • 1/4 tsp. cayenne pepper - such a nice gentle kick!
  • 2 c. THRIVE Instant MilkTHRIVE Instant Milk made up of course
  • 2 tbsp. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix
  • 4 c. THRIVE Sweet Corn - Freeze DriedTHRIVE Sweet Corn - Freeze Dried rehydrated for a few minutes in not too much water - drained
  • 2 c. oil for frying
  • 0 dash coarse salt


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Directions:

  1. In large bowl, blend dry ingredients. (I add the egg powder and milk powder at this point and just add the water later). Stir to blend.
  2. Add liquid. Note: if not using milk or egg powder your liquid will be milk and beaten eggs, if you are using milk and egg powder, simply add water.
  3. Stir to moisten only.
  4. Add corn and fold in - don't over mix (much the same way that you would not over stir pancake batter)
  5. My family likes LOTS OF CORN in the fritters, so I sometimes put in an additional cup or two! I add as much as I can and still have it all stick together.
  6. Heat oil in medium size skillet (deep enough to fry) over high heat - not so hot that it smokes but make sure it is plenty hot 350-375 degrees if you have a thermometer.
  7. When oil is hot enough, gently spoon the batter in by tablespoon. Careful not to splash. Wear an apron - trust me on this. Spoon several fritters into oil - but don't overcrowd. Depends on the size of your skillet.
  8. It only takes about 2-3 minutes at most to cook the fritter. Gently turn over when golden brown. Keeping your oil HOT will prevent unnecessary absorption of the oil. When beautifully brown and crisp on both sides, remove from oil and set on a rack over top paper towels.
  9. While still hot, gently sprinkle a small amount of course salt over top.
  10. Serve plain, or with a drizzle of honey. ummmhmmm - that's what I'm talking 'bout ....
  11. You can easily make this up to have ready in a jar. Simply add water - just enough to moisten.