Best Sourdough Corn Fritters Recipes

CORN FRITTER PATTIES

Steps:

• In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.

SOURDOUGH CLAM FRITTERS

Steps:

• Start heating up the oil for frying: in a heavy pot or deep fryer, heat the oil (at a depth of at least 3 inches) to 375 degrees F.
• In a bowl, combine the sourdough starter and eggs, then stir in the powdered milk, clams, and dried onion.
• In a different bowl, combine the dry ingredients, then add it into the clam mixture. Stir until it's all combined well.
• Drop by spoonfuls into the oil and dry until the fritters are a nice, deep golden brown, which will take about 1 to 3 minutes per side.
• Drain fried fritters well on/with paper towels and serve immediately.
• Note: some people like to add corn to these fritters, which is nice, too. You can use just about any kind of clam meat for these.

EASY SOUTHERN CORN FRITTERS

Steps:

• Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
• In a medium sized bowl combine the corn juice you've just measured and the eggs.
• Use a whisk to beat them smooth.
• Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
• Add the drained corn and mix again.
• Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
• When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
• After they have browned on both sides, transfer them to a plate to keep warm.
• Add more fat to the pan as necessary.
• This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
• I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!