Easy Corn Fritters

Corn is one of my favorite foods, so naturally corn fritters are something I love. You will find many variations of the recipe on this blog!

This recipe comes from Mr. Food, whose recipes never let me down.

I can make a meal from a plate of these little jewels :)

Ingredients

• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1/4 cup salsa
• 1 (14-3/4-ounce) can cream-style corn
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/4 cup vegetable oil, or more as needed

Directions

In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns.

In a large skillet over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter.

Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used.




Photo and recipe source 

Banana Fritters

Sandra Lee always has the easiest recipes that give the illusion of spending a lot of time in the kitchen when it was super fast!

I love having a variety of banana recipes . . . I hate throwing them away when they start to ripen a bit too much.

Recipe courtesy of Sandra Lee
Recipe copyright Sandra Lee

The Food Network
SHOW: Sandra's Money Saving Meals
EPISODE: Affordable Entertaining

Ingredients

Fritters:

• 3 eggs, beaten
• 3/4 cup milk
• 1/4 cup brown sugar
• 3 cups baking mix
• 3 ripe bananas, diced
• 2 cups canola oil, for frying

Spiced Glaze:

• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons pumpkin pie spice

Directions


For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined.

Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet.

For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice.

While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving.