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home > recipes > appetizers > corn fritters
Hi, I'm Miriam from Cape Town, the southernmost part of Africa and South Africa. Even though a long wet and grey winter is approaching, today is gloriously sunny and blue-skyed. Been reading the recipes for months without submitting so I thought I'd start with something which is easy to make and doesn't take much time to prepare. So here it is: Corn fritters (Perfect for 4 '0 clock tea) Ingredients: 250 ml (1 cup) cake flour (not self raising) 10 ml baking powder 125 ml (1/2 cup) white sugar 1 ml salt 30 ml melted butter 1 large egg 1 (410g) tin of cream style sweet corn veg/sunflower oil for frying Method: Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a separate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove any lumps by beating lightly. Lastly add tin of sweet corn and mix into a fluid consistency. (Add more milk if batter is too stiff). Drop tablespoons full into hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paper towels and serve warm with coffee or tea. Next time I will submit a hot and authentic Indian cuury. I am just having some trouble in finding out what the standard terms for the spices are. Until next time, Miriam Hoosain Medical Research Council Cape Town, South Africa

Corn Fritters


average rating = 5 stars(5.00001 comment available)
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(posted October 10, 1998)

Hi, I'm Miriam from Cape Town, the southernmost part of
Africa and South Africa. Even though a long wet and grey winter is approaching, today is gloriously sunny and blue-skyed. Been reading the recipes for months without submitting so I thought I'd start with something which is easy to make and doesn't take much time to prepare. So here it is:

Corn fritters (Perfect for 4 '0 clock tea)

Ingredients:
250 ml (1 cup)
cake flour (not self raising)
10 ml
baking powder
125 ml (1/2 cup) white
sugar
1 ml
salt
30 ml melted
butter
1 large
egg
1 (410g) tin of
cream style sweet corn
veg/sunflower oil for frying

Method:
Sieve
dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a separate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove any lumps by beating lightly. Lastly add tin of sweet corn and mix into a fluid
consistency. (Add more
milk if batter is too stiff).

Drop tablespoons full into
hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paper towels and serve warm with coffee or tea.

Next time I will submit a
hot and authentic Indian cuury. I am just having some trouble in finding out what the standard terms for the spices are.

Until next time,

Miriam Hoosain
Medical Research Council
Cape Town,
South
Africa


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from Sacramento, California, United States wrote:0  0

This is an excellent recipe! My family and I love corn fritters and have tried several varieties, mostly at stae fairs. This is the first time I have evr had a recipe from which to make my own. This recipe is tops! Thank you for sharing :)
5 starsOctober 24, 2000


 
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