Try this Aunt Jeanne's Corn Fritters recipe, or contribute your own.
- Carbohydrate 143.6588075 g
- Cholesterol 2115 mg
- Fat 52.17269 g
- Fiber 8.52795017649233 g
- Protein 79.97585 g
- Saturated Fat 15.9244445 g
- Serving Size 1 1 Serving (884g)
- Sodium 1258.51075 mg
- Sugar 135.130857323508 g
- Trans Fat 8.80033175 g
- Calories 1336 calories
Step-by-step
- Combine; mix until smooth & drop by spoon into 1/8" cooking oil
Maintaining a steady pan temperature of 350 degrees Fahrenheit prevents these small cakes from burning before the center sets. Cast iron distributes heat evenly, preventing hot spots that ruin batter dropped into shallow oil. Cream-style corn relies entirely on starch released from ruptured kernels rather than dairy cream to achieve its thick consistency. Thinning the batter with a splash of whole milk alters the viscosity when shifting from a dense appetizer to a lighter side dish. Drop spoonfuls into just one-eighth inch of neutral cooking oil to achieve a crisp perimeter without deep-frying. Leftovers reheat reliably on a baking sheet at 325 degrees Fahrenheit for five to ten minutes to restore exterior crunch. Pairing the rich, fried cakes with acidic toppings like sour cream or yogurt cuts through the heavy starch. Adding a pinch of chopped chives introduces a sharp, allium bite that balances the natural sweetness of the corn.
