Time: 15 min.
Complexity: easily
Quantity: 24 snacks

Corn fritters are fluffy American pancakes fried in a generous amount of oil until golden brown. They can be served for breakfast or as a snack with a dipping sauce. They're made with a mixture of corn and wheat flour, and the addition of corn kernels to the batter adds an even more delicious flavor and richness. The batter is easily mixed in just a few minutes, and the fritters are deep-fried until done. Drain any excess oil on paper towels before serving.

Ingredients:

• 1 and 1/4 cups self-rising cornmeal
• 1 and 1/4 cups premium flour
• 1/4 cup sugar
• 1 teaspoon of salt
• 1 cup of milk
• 2 large eggs, lightly beaten
• 55 g butter, melted
• 1 can (430 g) canned corn, drained
• Vegetable oil, for deep-frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

self-raising flour, eggs, milk, corn

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Preparation:

Step 1
• Heat oil to 160°C.
Step 2
• In a bowl, combine the cornflour, wheat flour, sugar, and salt. In a small bowl, combine the milk and eggs. Add the milk mixture to the flour mixture and mix well. Add the butter and corn.
Step 3
• Pour oil into a 5cm deep wok or use a deep fryer. Drop 1 tablespoon of batter at a time into the hot oil. Fry for 2-4 minutes or until golden brown, turning once. Transfer the finished fritters to paper towels.

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