Best Uncle Dobos Easy Corn Fritters Recipes
QUICK AND EASY CORN FRITTERS
Celebrate summer with a quick and easy recipe for corn fritters that can be made with fresh or frozen corn kernels.
Provided by Kelly Senyei
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Stir in the eggs and heavy cream until the batter is well-combined.
- Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
- Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.
Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 74 mg, Sugar 1 g, ServingSize 1 serving
QUICK AND EASY CORN FRITTERS
Steps:
- Stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the eggs and heavy cream until the batter is well combined.
- Line a plate with paper towels. Coat the bottom of a large saute pan with oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters until golden brown, 2 to 3 minutes, then flip and cook until golden brown and cooked through, about 3 minutes. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
- Garnish the corn fritters with the scallions and serve them with sour cream or aioli for dipping.
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
- In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
- Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
EASY CORN FRITTERS
I haven't had these corn fritters in years, and made my mom's recipe tonight. They are super easy and really tasty. They basically taste like pancakes with corn in them. I think they would be a great way to sneak some veggies into your pickier eaters diet.
Provided by karen
Categories Corn
Time 20m
Yield 15 patties, 5 serving(s)
Number Of Ingredients 9
Steps:
- Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
- While corn is thawing, mix all of the remaining ingredients except oil in a large bowl.
- Add thawed corn to batter and mix well.
- Heat oil in a large non-stick skillet on medium-high.
- Drop spoonfuls of batter into skillet. Brown on both sides.
- Drain on paper towels before serving.
UNCLE DOBO'S EASY CORN FRITTERS RECIPE
Make and share this Uncle Dobo's Easy Corn Fritters Recipe recipe from Food.com.
Provided by Uncle Dobo
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
- Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
- Goes well with seafood for dinner or served with syrup for breakfast.
- Makes 6-8 fritters.
Nutrition Facts : Calories 140.1, Fat 3.2, SaturatedFat 1, Cholesterol 47.7, Sodium 576.1, Carbohydrate 26.4, Fiber 1.6, Sugar 4.7, Protein 4.5
GRANDMA CLARKS FRIED DONUTS
These are my grandma Clark's donuts. Our family LOVES them! They always go over quickly. I also entered them into the local fair and won a blue ribbon with them! They actually do last more than 1-2 days and taste OK although soggy. I prefer them fresh, warm, and crunchy. The yield is just a guess, I never remember how many they make and by the time I think to count half are gone:) I fry mine 3 at a time in a fry daddy in vegetable oil, my grandma uses a square electric skillet and fries 4-6 at a time.
Provided by MinnMomof2
Categories Breads
Time 13m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix sugar, spices, salt, and baking powder.
- Add shortening and vanilla; mix.
- Add eggs, mix.
- Add milk and flour; mix.
- Drop into hot oil using donut dropper. (if mixture is too thick mix in a bit of milk-too thin a bit of flour).
- Fry in oil turning when first crack appears. -be careful not to crowd.
- Remove and place on either a drying rack or brown paper bag to drain oil.
- Ice while warm with powdered sugar icing.
Nutrition Facts : Calories 152.4, Fat 2.1, SaturatedFat 0.7, Cholesterol 17, Sodium 185.9, Carbohydrate 31.1, Fiber 0.5, Sugar 18.2, Protein 2.5
NO-FRY DOUGHNUTS
Meet the Cook: We have four boys - 13, 7, 6 and 5 - and these doughnuts never last long at our house. I like making them because I don't have to clean up a greasy mess. -Susie Baldwin, Columbia, Tennessee
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 2 in. apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20 minutes or until lightly browned. Meanwhile, for glaze, melt butter in a saucepan. Add the confectioners' sugar, water and vanilla; cook over low heat until smooth (do not boil). Keep warm. , Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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