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Corn Fritters - Pioneer Woman

Ingredients

  • ¾ cups All-purpose Flour
  • 1 Tablespoon Sugar
  • 1 teaspoon Baking Powder
  • 2 whole Eggs
  • ½ cups Rice Milk
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoons Cayenne Pepper (I used less and should have used this amount)
  • 4 cups Corn Kernels: Frozen
  • 3 teaspoons Chopped Chives
  • Canola Oil, For Frying
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Summary

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Corn Fritters - Pioneer Woman

 

Recipe Summary & Steps

The other day, I was daydreaming about corn fritters. I came to the conclusion that I must make them soon. For some reason, I made corn fritters, in the early years of our marriage, at a time, I was conquering simple recipes and proud of it. It is one of the recipes that I have made ever since. Corn is a favorite vegetable and perhaps that is why.

As it would be, I thought of corn fritters and in looking through the Pioneer Woman's site, there were these darling corn fritters staring at me. They are darling because Ree is not afraid to make them in inches of boiling oil and I am. Frugal me, could not use all that oil, particularly since I was planning on frying cookies, later, in the evening and would need oil again. The truth is, I despise frying in oil.It is just too unhealthy but I admit, Ree's fritters were screaming to me and I made them, using less oil and getting flatter fritters, still filled with flavor.

I made minor changes to the recipe which follows: These were much better than the ones, I made previously.

Corn Fritters Servings: 6

Ingredients

  • ¾ cups All-purpose Flour
  • 1 Tablespoon Sugar
  • 1 teaspoon Baking Powder
  • 2 whole Eggs
  • ½ cups Rice Milk
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoons Cayenne Pepper (I used less and should have used this amount)
  • 4 cups Corn Kernels: Frozen
  • 3 teaspoons Chopped Chives
  • Canola Oil, For Frying

Method:

Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter. (At this step, I panicked. The batter was so thick, I could not make it come together. I stared at it, as if that would help. I am good about lining up my ingredients and moving them away, after using them, so when I looked up, the Rice Milk was staring me, in the face. Added it and I had a lovely batter.)

Add corn and chives to batter. Fold together to combine.

Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.

Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup. I love these plain.

In the end, all was right and we had a great side dish, to eat with dinner.

This is for the Foodie Fans of the Pioneer Woman

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