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Corn Fritters

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 20-24 fritters (serves 4-5 as an accompaniment)
Because these sauteed corn fritters are rounded in shape, they are often called "corn oysters" in their native New England, where they are a popular vegetable accompaniment. The fresher the corn, the better the flavour of these little nuggets.
RECIPE INGREDIENTS
3 large ears of corn
2 egg yolks
4 teaspoons plain flour
4 teaspoons cornflour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg whites
3-4 tablespoons cooking oil
Corn Fritters Recipe at Cooking.com
DIRECTIONS
Remove husks from fresh ears of corn; pull off silk. Rinse and pat dry. With a sharp knife, cut kernels from cobs to measure 9 oz corn.


In a small mixing bowl, beat egg yolks with an electric mixer on high speed for about 5 minutes, or till thick and lemon coloured. Stir in corn, flour, cornflour, sugar, salt, and pepper.


Wash beaters thoroughly. In a medium mixing bowl beat egg whites on high speed till stiff peaks form (tips stand straight). Gently fold egg whites into the corn mixture.


Heat 2 tablespoons oil in a large frying pan; add batter by rounded tablespoons. Fry fritters, a few at a time, over medium heat for 5-6 minutes, or till they are golden brown and crisp, turning once and adding remaining oil as necessary. As fritters are cooked, transfer them to a heated platter; keep warm in a preheated 300 degrees F oven till all are fried. Serve warm.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 County Fair Foods
 Fresh Fritters
Nutrition Facts per Serving
Yield:   Makes 20-24 fritters (serves 4-5 as an accompaniment)
Calories: 196
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 21g
Sodium: 270mg
% Cal. from Fat: 51%
Cholesterol: 85mg
Protein: 6g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: jad Reviewed: 07/20/2012
a better way
you should beat the egg whites first. You will never get the beaters clean and dry enough to do it after you mix the other stuff. Any moisture on the beaters and your egg whites will never foam right. Better not to chance it.
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