Corn fritters are a delicious bread. They are crispy on the outside and soft on the inside with the great flavor of corn throughout.
If you have lived in Texas or visited Texas, you might have gone to a Bush’s Chicken or a Chicken Express. They are the same thing just have different names. Not sure why. But where I lived in Texas we had a Bush’s Chicken. And I loved Bush’s Chicken. Every time I go back to visit, I have to go there. They have amazing sweet tea, excellent fried chicken strips and fantastic corn nuggets.
When I was harvesting corn the other day, I thought it would be great to figure out how to make those. I hopped on the internet and found a recipe. I didn’t really think about it too much and whipped it up. First of all, you need creamed corn to make it. And I was wanting to use my freshly harvest corn, so I first made creamed corn.
Then I whipped up those “nuggets” and discovered this isn’t what I was wanting at all. These were actually corn fritters and there is a difference. These corn fritters were delicious! So I thought I would share with you how to make them, while I continue to figure out the corn nugget situation. I’m getting close.
- 2 eggs
- 1 1/2 cups creamed corn, or 1 can
- 2 1/2 cups flour
- 2 Tbsp baking powder
- 1 tsp salt
- 3/4 cup milk
- 2 Tbsp butter, melted
- oil for frying
- Pour oil in large pot and heat to 360 degrees
- Beat eggs.
- Add remaining ingredients. Mix until combined.
- Gently drop spoonfuls of batter into the oil.
- Fry until golden brown.
Can be served with maple syrup.
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