Corn Fritters
These have been made in my family for as long as my mom can remember. I am sure it probably came out of some cookbook long ago, but they are awesome and I know it sounds strange, but they are amazing dipped in ketchup.
These have been made in my family for as long as my mom can remember. I am sure it probably came out of some cookbook long ago, but they are awesome and I know it sounds strange, but they are amazing dipped in ketchup.
- Carbohydrate 10.4876339193051 g
- Cholesterol 481.108614439789 mg
- Fat 176.572354083006 g
- Fiber 0.29319280385521 g
- Protein 3.69692549934537 g
- Saturated Fat 111.497119452157 g
- Serving Size 1 1 Serving (248g)
- Sodium 755.6659294879 mg
- Sugar 10.1944411154499 g
- Trans Fat 12.3985763209346 g
- Calories 1607 calories
Step-by-step
- Heat oil in a heavy pot or deep fryer to 365 degrees.
- In a large bowl sift together flour, baking powder,salt and sugar. in a separate small bowl beat together egg,milk and melted shortening; Stir egg mixture into flour mixture. mix in the corn.
- Drop fritter batter by spoonfuls into the hot oil, and fry until golden. drain on paper towels.
Golden-brown crusts shatter upon biting, yielding immediately to a dense, steaming interior of sweet corn suspended in a tender, cake-like crumb. Achieving this textural contrast requires understanding how heat interacts with starch and moisture during deep-frying. When dropped into oil, water inside the corn kernels and batter converts to steam, rapidly expanding the surrounding starch matrix while the exterior dehydrates into a rigid, crispy shell. Sifting the all-purpose flour removes lumps, ensuring uniform hydration when the liquid ingredients are incorporated.
Controlling Frying Dynamics and Heat Retention
Maintain the frying oil at 365 degrees Fahrenheit using a deep-frying thermometer. Dropping too many spoonfuls of batter into the pot simultaneously causes the oil temperature to plummet, preventing the exterior from setting quickly enough and resulting in greasy, oil-logged fritters. Cook small batches so the thermal recovery time of the oil remains minimal. Drain the fried pieces on paper towels immediately upon removal to wick away excess surface fat before the crust cools.
- Substitute whole milk with buttermilk at a 1:1 ratio, but reduce the baking powder by half and add a quarter teaspoon of baking soda to neutralize the extra acid.
- Use a neutral oil with a high smoke point, such as canola or peanut oil, to prevent off-flavors during prolonged high-heat cooking.
- Discard the frying oil if it darkens significantly or begins to smoke below 400 degrees Fahrenheit, as degraded lipids impart acrid notes.
