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Corn Fritters

July 12, 2019 by Carine Clary Leave a Comment

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Tired of those cornmeal hockey pucks they serve at the all you can eat catfish joints? Then look no further than this fritter. It’s a bite sized spoonful of corn souffle that’s been flash fried to outer crispness while retaining its pillow soft interior. It’s one of those have to have treats while the fresh corn is still on offer at the road side stands.

And one last tip. Barricade access to the fry pan or these may not make it to the dinner table since they have a tendency to be picked off at the point of origin.

So – just dice the ingredients:

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Mix them up, fold in the soft egg whites:

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And fry:

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Corn Fritters
 
Print
Author: Carine Clary
Cuisine: Southern
Serves: 4
Ingredients
  • ½ cup fresh corn
  • 1 tsp. finely diced onion
  • ⅓ cup finely diced red bell pepper
  • ⅓ cup sifted all purpose flour
  • ½ tsp. baking powder
  • 2 large eggs, separated
  • ½ tsp. salt
  • 2 tablespoons milk (or cream)
  • Cayenne pepper to taste
  • cooking oil
Instructions
  1. Fill a skillet about 3 inches deep with oil. Heat to about 375 or flick a little water into the oil and if it spatters it's hot enough.
  2. Cut the corn off the cob.
  3. Sift the flour with the baking powder. Stir in the salt, cayenne, corn, egg yolks and milk.
  4. Beat the egg whites until stiff, then fold into the corn mixture.
  5. Drop by spoonfuls into the oil. Turn them when they brown (about 2 minutes).
  6. Remove and drain on paper towels.
  7. Serve at once.
Notes
Since the frying time is short, make sure the dice is quite small so it will fully cook.
3.2.2708

 

Filed Under: Appetizers, Fourth of July, Southern, Vegetables Tagged With: corn, corn fritters, fritters

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About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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