HOW TO MAKE CORN FRITTERS WITH PANCAKE MIX RECIPES

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AMISH CORN FRITTERS - JUST A PINCH RECIPES



Amish Corn Fritters - Just A Pinch Recipes image

Amish food is simply wonderful! I have this recipe from a great cookbook called The Best of Amish Cooking by Phyllis Pellman Good. Corn Fritters are of two main varieties - doughy little balls, laced with corn that are deep fried and, the pancake type that are made of more corn than batter and browned in a skillet. Family tradition determines which kind are served. Nutrition would nod in favor of the pancake variety.

Provided by Linda Kauppinen @cyrene

Categories     Other Breakfast

Number Of Ingredients 6

2 cup(s) fresh corn, grated
2 large eggs, beaten
3/4 cup(s) flour, sifted
3/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 teaspoon(s) baking powder

Steps:

  • Combine corn and eggs.
  • Sift together into the corn and egg mix the flour, salt, pepper and baking powder.
  • Drop corn mixture from tablespoon into a 1 inch of melted shortening. Brown until golden on both sides, turning once.

HOW TO MAKE FRITTERS OUT OF ANY VEGETABLE - KITCHN



How To Make Fritters Out of Any Vegetable - Kitchn image

Provided by Sheela Prakash

Categories     Side dish    Snack    Sweets    Main dish    Egg dish    Lunch    Dinner    Fritter

Total Time 0S

Number Of Ingredients 10

1 1/2 pounds vegetable(s) of choice
1 large egg
1/2 cup grated or crumbled cheese
1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)
1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices
1 clove garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive or vegetable oil
Dipping sauce (optional)

Steps:

  • Prepare the ingredients: Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.
  • Blanch leafy greens: If using leafy greens like Swiss chard, add the chopped greens and their chopped steams to salted boiling water for 30 seconds. Remove with a slotted spoon and plunge them into the ice bath to stop the cooking process. Once blanched, drain and chop the greens.
  • Whisk the egg: In a large bowl, whisk the egg thoroughly.
  • Add the vegetables: Squeeze handfuls of wet vegetables, like blanched leafy greens or grated zucchini, to remove excess liquid before adding them to the bowl
  • Add the remaining ingredients: Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.
  • Mix the batter: Use a spatula to mix everything together so that it's evenly combined.
  • Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.
  • Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or nonstick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.
  • Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.
  • Drain the fritters: Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.
  • Serve the fritters: Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

Nutrition Facts : SaturatedFatContent 2.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 21.9 g, SugarContent 0.1 g, ServingSize Serves 6, ProteinContent 8.0 g, FatContent 9.3 g, Calories 203 cal, SodiumContent 283.2 mg, FiberContent 4.9 g, CholesterolContent 0 mg

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