Creamed Corn Fritters

Creamed Corn Fritters Recipe

We love creamed corn, but Creamed Corn Fritters? Say no more! These yummy bites are ideal for your next shindig. Add some pepper jelly and you’ve got a perfect snack everyone will enjoy!

Creamed Corn Fritters
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Ingredients
  1. 1 (14.75-ounce) can creamed corn
  2. 1 (15.25-ounce) can whole corn kernels, drained
  3. 1¼ cups all-purpose flour, divided
  4. 1½ teaspoons salt, divided
  5. 1 teaspoon ground black pepper, divided
  6. 1 cup cornmeal
  7. 1 tablespoon sugar
  8. ¼ teaspoon ground red pepper (optional)
  9. 1 cup whole milk
  10. 1 large egg
  11. Canola or peanut oil for frying
  12. Pepper jelly, such as Sweet Melissa’s Jalapeño Dippin' Sauce, optional
Instructions
  1. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, stir together creamed corn, corn kernels, ¼ cup flour, and ½ teaspoon each salt and black pepper. Scoop mixture into small mounds, approximately 1 tablespoon each, onto prepared baking sheet. Freeze until firm, approximately 1 hour.
  3. Place cornmeal in a small bowl. In another small bowl, combine remaining 1 cup flour, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, sugar, and red pepper. In a medium bowl, whisk together milk and egg.
  4. In a large stockpot or Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  5. Dredge each frozen corn nugget first in flour mixture, then milk mixture, then cornmeal. Drop into hot oil, and fry until golden brown, approximately 4 minutes. Drain on paper towels. Serve with pepper jelly, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/

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