Sunday, November 23, 2014

Corn Fritters

Corn Fritters

This is one of my favorite Thanksgiving side dishes! I make it just about every year, but sometimes I use onions instead of corn. You can really substitute any kind of veggie for the corn!

This recipe makes about 6 - 8 servings...there are usually never any leftovers! I serve them with sour cream for dipping but most of my guests just devour these plain!

Corn Fritters
Corn Fritters

1 cup flour
1 1/2 tablespoons sugar
1 1/2 tablespoons cornmeal
2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup half n' half cream
1/4 cup water
1 1/2 cups frozen sweet corn kernels, thawed
corn oil, for frying
sour cream, for dipping (optional)

 Mix together all dry ingredients. 
Add half n' half and water, stir. 
Add thawed corn and stir.
 Heat 1/2 inch of oil in a skillet over medium high heat. 

 Drop the batter by the tablespoon full into the hot oil. 
 Flatten slightly. 
 Brown on both sides until lightly crisp. 
Drain on paper towels.
Serve warm with sour cream for dipping if desired.

6 - 8 servings

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