Best Mini Blueberry Corn Fritters Recipes

BLUEBERRY FRITTERS

Steps:

• Combine 2 T. flour and blueberries; toss lightly and set aside.
• Combine 1 cup flour, baking powder, cinnamon, nutmeg and sugar in mixing bowl.
• Combine egg and milk; gradually add to flour mixture.
• Fold in blueberries.
• Heat 3 or 4" of oil to 375 degrees in Dutch oven.
• Drop 3 or 4 heaping tablespoons at a time. Cook for about 3 minutes, or until golden brown on one side; turn and cook 3 minutes.
• Drain on paper towels.
• Sprinkle with powdered sugar.

MINI SWEET-CORN FRITTERS

Steps:

• Put all the ingredients, except the oil, into a food processor and blend for 1 minute to make a batter.
• Heat a little of the oil in a large frying pan and drop in tablespoonfuls of the batter. Cook for 1 to 1½ minutes in batches of 5 until golden on the underside, then turn and cook for a further minute. Drain briefly on kitchen paper before serving.

PAN FRIED BLUEBERRY CORN FRITTERS

Steps:

• Heat oven to 250°F degrees.
• Mix together cornmeal, flour, sugar, and baking powder.
• Combine egg whites, milk and margarine, mix well.
• Pour milk mixture into the dry ingredients, stir until just smooth (do not over mix).
• In a large non stick skillet heat the 2 tbsp oil, heat until quite hot but not smoking.
• Drop in a 1/4 cup of batter for each fritter.
• Cook approx 4-6 minutes on each side.
• Keep warm in the oven covered with foil until you have cooked all the fritters.
• Serve with Blueberries or other fruit.

BLUEBERRY CORN MUFFINS WITH VANILLA BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• For the muffins: Combine the cornmeal, flour, baking powder and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you'd like).
• Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so.
• For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

MINI BLUEBERRY CORN FRITTERS

Steps:

• 1. Heat deep fryer for minis, or oil in a medium skillet for regular fritters.
• 2. In a mixing bowl add flour, salt, baking powder, and sugar.
• 3. In a separate container add milk, oil, and egg. Whisk to combine.
• 4. Pour wet ingredients into dry. Stir until combined.
• 5. Fold in corn and blueberries.
• 6. For minis carefully drop a heaping tablespoon of batter into hot oil. I cook 6 at a time. For regular drop about 1/4 cup scant into skillet, 4 at a time.
• 7. Cook until golden about 2 minutes. Turn and cook until golden and crispy another 2 to 3 minutes.
• 8. Drain and allow to cool 5 minutes before serving.
• 9. Dust with powdered sugar if desired and enjoy!