Best Grandmas Corn Fritters Recipes

QUICK AND EASY CORN FRITTERS

Steps:

• In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Stir in the eggs and heavy cream until the batter is well-combined.
• Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
• Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

GREAT GRANDMA'S CORN FRITTERS

Steps:

• 1. adjust an oven rack to the middle position and heat the oven to 200°. Set a wire rack over a rimmed baking sheet and set aside.
• 2. Grate each ear of corn over the large holes of a box grater into a bowl. Using the back of the butter knife, scrape any remaining milk from the cob into the bowl.
• 3. Whisk the egg yolks, flour, salt and pepper into the corn mixture.
• 4. In a medium bowl, beat the egg whites and cream of tartar with electric mixer on medium low speed until foamy. Increase the speed to medium-high, gradually add the sugar, and whip until the whites form stiff peaks, 1 to 3 minutes. Gently fold the whipped egg whites into the batter until mixed.
• 5. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. Drop six heaping tablespoons of batter into the oil, then flatten each into a 2 1/2 inch diameter circle with the back of spoon. Cook until puffed and golden brown on both sides, about two minutes, flipping halfway through. Transfer the fritters to a paper towel lined plate, then transfer to the prepared wire rack and keep warm in the oven. Repeat with remaining oil and the remaining batter in five batches. Sprinkle with chives and serve. Serves 6 to 8

GRANDMA JUNE'S CORN FRITTERS

Steps:

• 1. Pre-heat oil in frying pan, enough to have 1 inch of oil for frying.
• 2. Drop dough by tablespoons into hot oil, fry until brown, turn and fry on the other side.
• 3. Serve with maple syrup or honey.

GRANDMA'S CORN FRITTERS

Steps:

• Combine corn, eggs, milk, butter, salt and pepper to taste, if using.
• Add flour gradually, just enough to hold mixture together.
• Amount of flour depends on size of eggs (and weather according to my grandma!).
• Heat 1/2 inch of oil in frying pan.
• Form patties whatever size you'd like, I do small ones so my kids can hold them.
• Fry in hot oil until golden brown.
• Serve as side dish OR if you left out the salt and pepper serve with syrup on the side.
• You can also dust with powdered sugar.

GRANDMA'S CORN FRITTERS

Steps:

• 1. Mix dry ingredients together
• 2. Gradually add milk and 1 egg well beaten
• 3. Beat well
• 4. Add melted butter and corn, mix
• 5. Refriderate till ready to us
• 6. Pour batter onto non-stick pan, cook the same as pancakes

CORN FRITTERS

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

MEMA'S CORN FRITTERS

Steps:

• Whisk baking mix with salt, black pepper, and Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix.
• Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with spoon. Cook fritters until browned on both sides, about 3 minutes per side, and drain on paper towels.