Yummy Corn Fritters
olive oil, for frying
2 cups all-purpose flour
4 tablespoons baking powder
1/2 tablespoon salt
2 cups frozen sweet corn kernels
3/4 cup water
2 tablespoons olive oil
1 (14 1/2) ounce can vegan creamed corn
1 (8 1/2) ounce can vegan creamed corn
1. Pour oil into a large frying pan. Turn the heat on but keep it low - olive oil smokes quickly.
2. Meanwhile, thoroughly mix all of the other ingredients in a large bowl to make a batter. Now crank up the heat on the frying pan a little. Drop a dot of the batter into the pan - if it sizzles, it's ready.
3. Drop large spoonfuls of the batter into the oil (you can make them as large or small as you want. We like them palm-sized). Do not turn over until you see the edges get nice and golden. Flip over. Remove from oil when golden brown on both sides.
The longer you leave them, the crispier. Depends on what you like. My mom makes these for me and suggested I post it here for you guys. Enjoy!
SO HOW'D IT GO?
yay! we are so glad you like them!
These were stupendously good! I made a stew, and these were supposed to be the side with it, but in the end, my roommate and I ate all the fritters and none of the stew. I used a little bit less corn than the recipe called for, and threw in some syrup, but it was very good! Thank you for posting!
These were good...more like corn pancakes than fritters, but still good. I halved the recipe and it still made a ton.
Next time I think I'll add less baking powder, because they got huge - not what I was expecting.
And I'll probably add more corn.
We dipped them in syrup. Yum, yum.
I wonder if you could bake them instead of frying....?
I might try. I'll let ya know.
oh yeah - my mom reminded me to remind you guys to DRAIN THESE WELL on paper towels.