|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 317 for corn fritters
Sift together dry ingredients. Add beaten eggs, milk, and drained corn. Drop by spoonfuls into hot oil and cook until done.
Mix all ingredients ... whites last. Fry in deep hot fat using wire basket as for doughnuts. To fry on griddle, add 1/2 cup more milk. Will make 18 fritters.
Mix and drop by tablespoon in hot fat. Fry until brown. Boil for 15 minutes.
Mix all ingredients, adding beaten egg whites last. Fry in deep hot fat using wire basket as for donuts. To fry on griddle, add 1/2 cup more milk.
Sift flour, measure ... smooth. Fold in corn. Drop from ... brown on all sides. Lift out and drain on paper towels. Serve hot with syrup of your choice.
(I use creamed corn as it makes flatter fritters.) Combine: flour, ... (about 3-4 minutes.) Drain on paper towel. (I fry as pancakes with syrup for lunch!)
Mix dry ingredients. ... egg, then add corn. Drop by spoonfuls into hot ... (375 degrees). Fry until golden brown. Serve warm, covered with maple syrup.
Mix all above ... oil or shortening. Corn balls will turn ... to cook thoroughly. When golden brown, remove from grease, drain on paper towel and serve.
Chop the corn very fine, add salt and pepper, egg, melted fat, milk, flour, and baking powder. Fry 2-3 minutes in deep fat.
In large bowl mix all ingredients except the corn and eggs. Set ... keep several days. This also is good as a vegetable especially with ham or BBQ ribs.
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