Bishop Hill Corn Fritters Recipe
Yield: 18 FrittersRecipe by luhu.jp
Ingredients:
2 large: EGGS,
1/4 cup: MILK,
1/4 cup: WATER,
1 tbsp: BUTTER, melted
16 ounce: Can WHOLE KERNEL CORN, drained, I use the drained juices instead of the water or add water to the juice to make 1/4 cup
2 cup: ALL-PURPOSE FLOUR,
2 tsp: BAKING POWDER,
3/4 tsp: SALT,
1/4 tsp: BLACK PEPPER, freshly ground
1 tbsp: GRANULATED SUGAR,
VEGETABLE OIL, for frying
CONFECTIONERS SUGAR & MAPLE SYRUP,
Directions:
* Instead of canned corn, 2 cups fresh or frozen corn can be
substituted. The original recipe does call for canned corn, as
fritters were considered a winter dish. And this recipe is much older
than frozen technology.
In a mixing bowl, beat the eggs until light. Add the milk (or corn
liquid mixed with water), and butter; blend. Stir in the corn and mix
thoroughly. Add the dry ingredients and mix just until moistened.
Heat 2 inches of oil in an electric skillet or deep-fryer to
350-degreesF. Drop the batter into the oil by tablespoonfuls and fry
2 to 3 minutes on each side or until nicely browned. Drain on paper
towel and sprinkle with powdered sugar. Serve with maple syrup.
Source from luhu.jp
substituted. The original recipe does call for canned corn, as
fritters were considered a winter dish. And this recipe is much older
than frozen technology.
In a mixing bowl, beat the eggs until light. Add the milk (or corn
liquid mixed with water), and butter; blend. Stir in the corn and mix
thoroughly. Add the dry ingredients and mix just until moistened.
Heat 2 inches of oil in an electric skillet or deep-fryer to
350-degreesF. Drop the batter into the oil by tablespoonfuls and fry
2 to 3 minutes on each side or until nicely browned. Drain on paper
towel and sprinkle with powdered sugar. Serve with maple syrup.
Source from luhu.jp
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