Try this Bishop Hill Corn Fritters recipe, or contribute your own.
Suggest a better description* Instead of canned corn, 2 cups fresh or frozen corn can be substituted. The original recipe does call for canned corn, as fritters were considered a winter dish. And this recipe is much older than frozen technology. In a mixing bowl, beat the eggs until light. Add the milk (or corn liquid mixed with water), 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 350-degreesF. Drop the batter into the oil by tablespoonfuls 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.
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Serving Size: 1 Fritter (71g) | ||
Recipe Makes: 18 | ||
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Calories: 120 | ||
Calories from Fat: 34 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 119.3mg | 37 % | |
Sodium 261.4mg | 9 % | |
Potassium 112.5mg | 3 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.6g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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