Corn fritters are one of the quickest ways of transforming corn on the cob into a hearty dinner (and indeed a breakfast or snack). Corn fritters are a fast batter of corn cake stuffed with fresh corn, jalapeños, and chives, gently fried with a little oil. The results are thin and crispy on the outside of the chips, with a soft and moist middle full of crispy vegetables. This classic recipe also makes a great frozen maize fritter too. These corn cakes can be eaten alone with a sauce, for barbecues or roasted meats, or fried eggs for breakfast. All I’m trying to say is that you’re going to want to know this corn fritter recipe by heart so you can make it whenever the craving strikes strike.
Fritters can either be sweet or savory, with chopped vegetables almost always held together by a thick batter. Corn fritters are frequently confused with cakes of corn, hoecakes, and hushpuppies — though each as a distinction of itself. Cakes of corn are often sweet and can be boiled or fried. Hoecakes are closer to a cornmeal pancake, and often do not include whole kernels of corn. Finally, hushpuppies should be made entirely with cornmeal and deep-fried in the shape of a spear — they rarely include kernels of corn, but often have thin jalapeño.
(1) can whole kernel corn
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 shredded cheese
(1) pat butter
2 tbsp oil
1. Drain the liquid from the corn and discard it.
2. In a pot, placed the eggs, salt, and pepper and beat.
3. Apply flour and powder to bake and whisk until smooth.
4. Add chopped corn and cheese.
5. Stir well
6. Place the butter and oil in a frypan, heat over medium heat until bubbly.
7. Drop the corn mixture into frypan in spoonful quantities.
8. When the other hand turns white and cooks.
9. Drain on absorbent paper and serve.
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