Ingredients with Measurements:
- 1 can (15 oz) creamed corn
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1/4 cup chopped green onions
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or deep fryer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the creamed corn, flour, baking powder, salt, and black pepper. Mix well.
2. Add the milk, beaten egg, melted butter, and chopped green onions to the bowl. Mix until well combined.
3. Heat about 1 inch of vegetable oil in a skillet or deep fryer over medium-high heat.
4. Using a spoon or cookie scoop, drop spoonfuls of the batter into the hot oil. Fry until golden brown, about 2-3 minutes per side.
5. Use a slotted spoon to remove the fritters from the oil and transfer them to a plate lined with paper towels to drain excess oil.
6. Repeat with the remaining batter until all fritters are cooked.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 12 fritters
Nutritional information:
Per serving (1 fritter):
Calories: 120
Fat: 6g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 220mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 2g
Protein: 3g
Substitutions for ingredients:
- You can use fresh or frozen corn instead of canned creamed corn. Just blend the corn in a food processor until it's creamy.
- You can use any type of milk you prefer, such as almond milk or soy milk.
- You can use any type of chopped herbs instead of green onions, such as parsley or cilantro.
Variations:
- Add 1/4 cup of shredded cheddar cheese to the batter for cheesy corn fritters.
- Add 1/4 teaspoon of cayenne pepper to the batter for spicy corn fritters.
- Serve the fritters with a dollop of sour cream or salsa on top.
Tips and tricks:
- Make sure the oil is hot enough before frying the fritters. If the oil is not hot enough, the fritters will absorb too much oil and become greasy.
- Don't overcrowd the skillet or deep fryer when frying the fritters. Fry them in batches if necessary.
- Serve the fritters immediately while they're still warm and crispy.
Storage instructions:
Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fritters in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the fritters on a platter and sprinkle some chopped green onions on top for garnish.
Garnishes:
Chopped green onions, sour cream, salsa, or hot sauce.
Pairings:
Creamed corn fritters go well with grilled chicken, steak, or fish.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the fritters are too dry, add more milk to the batter until it reaches a thick but pourable consistency.
- If the fritters are too wet, add more flour to the batter until it thickens up.
Food safety advice:
- Make sure the oil is hot enough before frying the fritters to prevent bacterial growth.
- Use a thermometer to check the temperature of the oil. It should be around 350°F.
- Don't leave the hot oil unattended while frying the fritters.
Food history:
Corn fritters have been a popular Southern dish for centuries. They were originally made with fresh corn kernels and fried in bacon grease.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the fritters as an appetizer or side dish.
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