Thursday, August 11, 2016

fresh corn fritters


  • Servings: 20
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 (7 ounce) package martha white® sweet yellow cornbread & muffin mix
  • 1 cup fresh corn kernels, coarsely chopped
  • 8 slices cooked bacon, crumbled
  • 1/4 teaspoon ground red pepper (cayenne)
  • crisco® pure vegetable oil, for frying


    Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 15 mins

  • beat eggs in large bowl. add sour cream, muffin mix, corn, bacon and ground red pepper. stir just until blended.
  • heat 1-inch of oil in deep fat fryer or skillet to 350 degrees f. or until batter sizzles when dropped into oil. gently drop batter by tablespoonfuls into hot oil. cook 1 to 2 minutes or until bottom is golden brown. turn and cook 1 to 2 minutes longer, or until golden brown. remove to drain on paper towels.

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