Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Fresh Corn Fritter



Posts : 18022
Thanked : 882
Join date : 2013-01-12

Fresh Corn Fritter

Post by Lobo on Fri 22 Jan 2016, 11:28 pm

Fresh Corn Fritters

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 20
You can make these golden brown fritters dotted with corn kernels with frozen corn any time of the year, but they are best if you wait until summertime when your local corn is in season. Any variety—white or yellow, standard or supersweet—can be used. Serve the fritters alongside everything from grilled fish to fried chicken.

  • Printer Friendly Version

  • 332


  • Canola oil for deep-frying
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. fine sea salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 cups corn kernels (from about 4 ears)
  • 1 cup buttermilk
  • 1 egg
  • Maple syrup for serving


Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 375°F on a deep-frying thermometer. Preheat an oven to 200°F. Set a large wire rack on a rimmed baking sheet and place near the stove.

While the oil is heating, in a bowl, sift together the flour, baking soda, salt and pepper. In a blender, combine 1/2 cup of the corn kernels, the buttermilk and egg and process until smooth. Pour the purée into the flour mixture and stir just until smooth. Fold in the remaining 1 cup corn kernels.

In batches to avoid crowding, add tablespoonfuls of the batter to the hot oil and deep-fry until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack and keep warm in the oven while you fry the remaining fritters. Serve the fritters hot, with maple syrup on the side. Makes about 20 fritters.

Variation: To give the fritters a savory edge, add 2 tablespoons finely chopped fresh cilantro to the batter and serve with lime wedges instead of maple syrup. Or, make a spicy dip for the fritters: In a small bowl, mix together 1 cup plain yogurt; 1 clove garlic, minced; 1 serrano chile, minced; the finely grated zest of 1/2 lime and salt to taste.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

    Current date/time is Thu 08 Dec 2016, 7:52 pm