Whenever I make these I let the batter rest for a bit on the counter. It seems like it helps the corn fritters to cook better when the time comes. You should deep fry them in small batches and avoid overcrowding the pan. Otherwise they will stick together and you’ll have a huge disaster. Check out what they are saying about this recipe over at All Recipes:
“These are yummy! They’re a bit time-consuming and messy to make, but worth the time and trouble, I think!”
This is definitely a recipe that you have to reserve for when you have some extra time to spare. They are right though, it’s worth the effort to sink into one of these fritters!
Ingredients
3 cups oil for frying
1 cup sifted Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon Crisco shortening, melted
1 (12 ounce) can Del Monte whole kernel corn, drained
Instructions
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.
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Quick Tip: Try topping with sugar and honey.
Thanks again to All Recipes for this yummy recipe.