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Corn Fritters presented by Folkestone Inn Bed and Breakfast
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Serves 12 (4 fritters each)
2 large eggs
1/4 cup milk + 1/4 liquid from the corn can (= 1/2 cup)
1 Tbs. butter, melted
1 (16 oz) can whole kernel corn, drained
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. black pepper, freshly ground
2 TBS. granulated sugar
Vegetable oil (for frying)
Confectioners sugar and maple syrup
In a mixing bowl, beat the eggs until light. Add the milk and corn liquid, and butter; blend. Stir in the corn and mix thoroughly. Add the dry ingredients and mix just until moistened.
Heat 2 inches of oil in an electric skillet or deep-fryer to 300 degrees. Drop the batter into the oil by rounded teaspoonfuls and fry 2 to 3 minutes on each side or until nicely browned. Drain on paper towel and sprinkle with powdered sugar. Serve with maple syrup.
Option: Substitute canned pineapple tidbits for the corn.
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Folkestone Inn Bed and Breakfast
Bryson City, North Carolina
Hidden in a grove of Norway Spruces, beside a mountain brook near Deep Creek at the Great Smoky Mountains National Park.
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Click here for pictures and information about the inn.
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More Folkestone Inn Bed and Breakfast Recipes:
Berry Pudding
| Peach Muffins
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More Recipes
Other Desserts
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