1 - 10 of 87 for creamed corn fritters

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Mix and drop by tablespoon in hot fat. Fry until brown. Boil for 15 minutes.

Combine corn and eggs. Sift together rest of ingredients. Add corn and eggs. Fry in deep fat at 350 degrees.

Mix dry ingredients, add to melted butter and corn. Beat well. Drop by spoonfuls in deep fat. Drain. Serve hot. Yield: 2 dozen.

Preheat oven to ... eggs into sour cream in medium bowl ... and sugar. Add corn, mix well. ... 3 inch diameter fritters, Turning once ... Serves 4 to 6.

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.

Mix dry ingredients and add to melted butter and corn. Beat well and drop by spoonfuls in hot Crisco and brown.

Mix corn, milk, butter, ... and add to corn mixture. Stir lightly and add more milk, if needed, to make a batter. Cook as pancakes until edges are crispy.

Empty can of corn in large mixing ... with a little grease and fry like pancakes, turning when edges start drying. One tablespoon makes a good size fritter.

Mix flour, eggs, cream and milk. Whisk until smooth, then add corn, chives, and ... mixture. Flip and cook until golden on both sides. Drain on paper towel.

Beat eggs, add ... Add can of corn and mix well. ... 1 1/2 inches deep). Allow to fry until golden brown. Serve hot with syrup. Makes 12 to 18 fritters.

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