Spicy Corn Fritters
Spicy Corn Fritters
My kids only like certain vegetables so I am always looking to make something different and interesting.
Corn is there favorite, along with broccoli and asparagus.
The only thing I had on hand was corn. I was making a spicy grilled chicken for the entrée and figured corn fritters will go really great as a vegetable.
I believe that if you make your vegetables interesting you can get just about anyone to taste them, even the kids or most resistant friend.
Corn is there favorite, along with broccoli and asparagus.
The only thing I had on hand was corn. I was making a spicy grilled chicken for the entrée and figured corn fritters will go really great as a vegetable.
I believe that if you make your vegetables interesting you can get just about anyone to taste them, even the kids or most resistant friend.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tsp cayenne pepper
- 2 cups of canned corn, drained and rinsed or frozen thawed out, you can use fresh corn about 3 ears.
- 2 eggs, separated
- 1/2 cup heavy whipping cream
- salt and freshly ground pepper to taste
- canola oil to go half way up the fritter
- 2 tablespoons cane syrup, or as desired (optional)
Directions
1. Whisk flour, cayenne and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
2. Pour canola oil into a deep heavy skillet to a depth of at least an inch. Heat to 375 degrees F (190 degrees C).
3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
2. Pour canola oil into a deep heavy skillet to a depth of at least an inch. Heat to 375 degrees F (190 degrees C).
3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
Other Vegetables
Cheese and Bacon Potato Rounds
Broccoli Cheddar Brown Rice Casserole
