I love these with a little pancake syrup. Just put a bowl on the table and dip away!
- Carbohydrate 48.4411 g
- Cholesterol 112.22 mg
- Fat 223.365 g
- Fiber 3.70799997329712 g
- Protein 9.9483 g
- Saturated Fat 17.34083 g
- Serving Size 1 1 Serving (448g)
- Sodium 906.45 mg
- Sugar 44.7331000267029 g
- Trans Fat 3.35499999999998 g
- Calories 2192 calories
Step-by-step
- Combine pancake mix, egg, milk and corn until well blended.
- Heat oil for frying. Drop by tablespoon in to heated canola oil, flip when set (like a pancake does) to brown other side.
- Drain on paper towels and serve! I like to serve them with a little pancake syrup for dipping.
Shallow-frying corn batter requires maintaining a strict oil temperature of 375 degrees Fahrenheit to ensure the interior cooks evenly before the exterior burns. American pioneer cooks relied on similar quick-batter frying methods to utilize preserved corn during winter months when fresh produce was unavailable. Adapting these batters involves understanding how substitutions alter the final texture; replacing dairy milk with water will yield a crisper crust due to the absence of milk solids, though it reduces browning speed.
- Heat two cups of neutral frying oil such as canola in a heavy-bottomed skillet until it reaches 375 degrees Fahrenheit.
- Drop the batter by level tablespoonfuls into the hot oil to guarantee uniform thickness and prevent raw centers.
- Monitor the bottom edge for a golden brown color before flipping, which typically requires about two minutes of frying time.
- Drain the cooked fritters on a wire rack set inside a rimmed baking sheet rather than paper towels to preserve crispness.
Proper heat management prevents excess oil absorption during cooking. Maintaining the oil temperature between batches ensures consistent results.
