Corn Fritters

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Dip these in a sauce consisted of roasted red peppers and mayo (and if you want more of a kick, dice up some jalapeƱos).

You can substitute the self-rising cornmeal mix by using 1 1/4 cup regular cornmeal, 1 1/2 tsp baking powder and 1 tsp salt.
1 1/4 cup self-rising cornmeal mix
1 1/4 cup flour
1/4 cup sugar or splenda
1 tsp salt
1 cup milk
2 eggs, beaten
1/4 cup (half a stick) butter, melted completely
1 can corn
oil for frying
1. Heat oil to 325 degrees
2. In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.
3. Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

Traci Downing

Member since Dec 2007

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