Creamy Corn Fritters
Some of us crave for something creamy from time to time. And fortunately, there is one dish that will be able to satisfy our taste buds for that kind of cravings. Moreover, they are very easy to prepare, and you will not have a hard time looking for the ingredients. You can have them during your snack time or during dinner time. Forget fruit salads and yogurts. What you are looking for is a dish packed with flavors and nutrients. This food is called the creamy corn fritters.
Creamy corn fritters, along with other corn fritter recipe variations, became popular in the culture of Native Americans. The best thing about corn fritters is that they are very easy to cook, and you can always have the taste that you wanted out of them. There are two types of corns in can that you can buy in stores. You can either use the regular canned corn or the creamed corned in cooking. Unlike any other type of vegetables processed in a can, creamed corn used in making creamy corn fritters is exceptional. Even though you like your vegetables to stay be fresh when cooking, you can make an exception for creamed corns in can.
Creamy corn fritters are perfect any time of the day. You can eat it for a snack, or you can eat it partnered with rice. Moreover, you can always add something to enhance its taste and aroma. Some would even like to add lime leafs and other special ingredients that will surely make your creamy corn fritters unique and delicious.
To make at least 10 pieces of creamy corn fritters, you should prepare a 14 oz of creamed corn, 1 egg, and half cup of all purpose flour, a stalk of green onion,teaspoon of salt, 1/8 teaspoon of white pepper and 1 cup of oil. You can also add some cooked shrimp to make it more flavorful.
Cut the stalk of green onion into small pieces. Add the creamed corn, egg, flour, onion, salt and pepper into a bowl. Mix them well to eliminate the lumps. In a pan, heat the cooking oil in a medium-low heat. Make patties on the heated cooking oil, only submerging half of its thickness. Cook the patties until the edges turn into golden brown. Each side of the patty will take about five minutes to cook. Using a spatula, flip the patties to cook the other side. Once they are completely golden brown in color, remove them from the pan and drain the excess oil using paper towels.
Creamy corn fritters, along with other corn fritter recipe variations, became popular in the culture of Native Americans. The best thing about corn fritters is that they are very easy to cook, and you can always have the taste that you wanted out of them. There are two types of corns in can that you can buy in stores. You can either use the regular canned corn or the creamed corned in cooking. Unlike any other type of vegetables processed in a can, creamed corn used in making creamy corn fritters is exceptional. Even though you like your vegetables to stay be fresh when cooking, you can make an exception for creamed corns in can.
Creamy corn fritters are perfect any time of the day. You can eat it for a snack, or you can eat it partnered with rice. Moreover, you can always add something to enhance its taste and aroma. Some would even like to add lime leafs and other special ingredients that will surely make your creamy corn fritters unique and delicious.
To make at least 10 pieces of creamy corn fritters, you should prepare a 14 oz of creamed corn, 1 egg, and half cup of all purpose flour, a stalk of green onion,teaspoon of salt, 1/8 teaspoon of white pepper and 1 cup of oil. You can also add some cooked shrimp to make it more flavorful.
Cut the stalk of green onion into small pieces. Add the creamed corn, egg, flour, onion, salt and pepper into a bowl. Mix them well to eliminate the lumps. In a pan, heat the cooking oil in a medium-low heat. Make patties on the heated cooking oil, only submerging half of its thickness. Cook the patties until the edges turn into golden brown. Each side of the patty will take about five minutes to cook. Using a spatula, flip the patties to cook the other side. Once they are completely golden brown in color, remove them from the pan and drain the excess oil using paper towels.
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