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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This recipe came out of a Jeremiah Junction Cross-stitch magazine. It is a very good fritter. I could make one recipe book just full of corn recipe-I LOVE corn. Ingredients:
1 teaspoon sugar |
1 tablespoon double-acting baking powder |
1 1/4 cups unbleached flour |
1/2 cup yellow cornmeal |
1 tablespoon minced onion |
1/2 teaspoon vanilla extract |
2 beaten eggs |
1/3 cup milk |
2 tablespoons vegetable oil |
1 (14 1/2 ounce) can creamed corn |
1 (11 ounce) can whole kernel corn |
oil, for deep fryer |
1/2 cup confectioners' sugar |
Directions:
1. In a large bowl, combine all the ingredients except whole kernel corn.
2. Mix well until moistened; stir in drained whole kernel corn.
3. Deep fry at 350 degrees.
4. Drop by teaspoonfuls into oil and fry 3 minutes, until golden.
5. Drain on paper towels, then roll in sugar.
6. Serve warm.
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