Ingredients
24
24 servings
- •1 (14.75 ounce) can creamed corn
- •0.75 cup all-purpose flour, or as needed
- •0.5 cup milk
- •1 egg, beaten
- •0.25 cup white sugar
- •2.5 teaspoons salt
- •2 teaspoons vegetable oil
- •2 teaspoons baking powder
- •1 teaspoon vanilla extract
- •1 dash ground black pepper
- •0.25 cup oil for frying, or as needed
Instructions
- Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
- Heat oil in a large deep skillet over medium-high heat.
- Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
- Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.
Nutritional Facts
Per 24 servings
- Calories: 64
- Carbohydrate: 9g
- Fat: 3g
- Fiber: 0g
- Protein: 1g
- Sugar: 3g
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