Corn Fritters With Milk Recipe
Ingredients
| Lard, shortening, or cooking oil for deep fat frying | ||
| Flour | 1 1/2 Cup (16 tbs), sifted (Fritters:) | |
| Salt | 1 1/2 Teaspoon (Fritters:) | |
| Baking powder | 2 Teaspoon (Fritters:) | |
| 2 eggs, lightly beaten | ||
| Milk | 1/2 Cup (16 tbs) (Fritters:) | |
| 2 cups cooked whole kernel corn, drained well | ||
Directions
GETTING READY
1. In a large skillet, wok or deep fat fryer, heat oil over a medium high heat. Insert a deep fat thermometer and allow the oil to heat to 250° F
MAKING
2. Into a large mixing bowl, sift together flour salt and baking powder.
3. Gradually pour in the milk, stirring vigorously to get a smooth batter.
4. Add beaten eggs and blend into the batter.
5. Tip in the corn and stir well.
FINALIZING
6. Use a large tablespoon to drop batter into hot oil and fry in batches of 5 to 6 for 3-4 minutes until crisp and golden brown on both sides.
7. Using a slotted spoon, remove and drain on a plate lined with absorbent paper.
8. Place in the oven at 250° F to keep warm while the remaining batter is fried.
SERVING
9. Serve the corn oysters immediately while warm and crisp.
10. Accompany with mustards and sauces of your choice.
1. In a large skillet, wok or deep fat fryer, heat oil over a medium high heat. Insert a deep fat thermometer and allow the oil to heat to 250° F
MAKING
2. Into a large mixing bowl, sift together flour salt and baking powder.
3. Gradually pour in the milk, stirring vigorously to get a smooth batter.
4. Add beaten eggs and blend into the batter.
5. Tip in the corn and stir well.
FINALIZING
6. Use a large tablespoon to drop batter into hot oil and fry in batches of 5 to 6 for 3-4 minutes until crisp and golden brown on both sides.
7. Using a slotted spoon, remove and drain on a plate lined with absorbent paper.
8. Place in the oven at 250° F to keep warm while the remaining batter is fried.
SERVING
9. Serve the corn oysters immediately while warm and crisp.
10. Accompany with mustards and sauces of your choice.
Chef
