Amish Corn Fritters Pancakes Food

EASY SOUTHERN CORN FRITTERS

Steps:

• Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
• In a medium sized bowl combine the corn juice you've just measured and the eggs.
• Use a whisk to beat them smooth.
• Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
• Add the drained corn and mix again.
• Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
• When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
• After they have browned on both sides, transfer them to a plate to keep warm.
• Add more fat to the pan as necessary.
• This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
• I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!

CORN FRITTER PANCAKES

Steps:

• Heat oil in a griddle or large skillet over medium heat.
• Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.
• Drop batter by large spoonfuls onto preheated griddle and cook until bubbles form and the edges are dry, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter.

AMISH CORN FRITTERS

Steps:

• 1. Combine corn and eggs.
• 2. Sift together into the corn and egg mix the flour, salt, pepper and baking powder.
• 3. Drop corn mixture from tablespoon into a 1 inch of melted shortening. Brown until golden on both sides, turning once.

PENNSYLVANIA DUTCH CORN FRITTER RECIPE

Steps:

• Mix corn, seasonings, and wet ingredients.
• Add dry ingredients and mix well.
• Heat a thin layer of oil in a skillet over medium/high heat.
• Drop the batter into the hot oil, using a large teaspoon or a cookie scoop. Spread the batter to make a thick pancake.
• Fry for about 2 minutes on each side, or until golden.
• Place onto paper towels to drain any excess oil. Serve immediately.
• Serve plain, top with sour cream, green onions, and bacon, or drizzle with maple syrup.

AMISH APPLE FRITTERS RECIPE - (4.1/5)

Steps:

• In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1 to 2 minutes with a mixer. Add the flour, baking powder, cinnamon, salt and milk to the same bowl. Mix these ingredients well. In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine. Heat vegetable oil to 375°F (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly. Once the oil is at 375°F, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approximately 2 to 3 minutes on each side). When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined plate to drain and cool. To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze. Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve. Note: If you do not like glaze on your fritters, you can sprinkle the fritters with powdered sugar and cinnamon as soon as they come out of the oven. For mine, I used the glaze option and they were perfect.

"MENNONITE" CORN FRITTERS

Steps:

• Combine eggs, flour, baking powder, salt& pepper with the corn.
• Mix thoroughly.
• Add cream to mixture.
• Melt fat in frying pan& drop corn mixture by spoonfuls into the hot fat.
• Brown on both sides.
• Serve w/ syrup.
• (pancake/waffle syrup).

AMISH CORN FRITTERS (PANCAKES)

Steps:

• 1. MAKE PANCAKES ACCORDING TO PKG DIRECTIONS. I AM GOING TO USE BAKING MIX (THE ONES I HAD WERE FIRM). ADD IN CORN AND FRY ON A LIGHTLY GREASED GRIDDLE. COOK FOR TILL BUBBLES FORM AND FLIP. SERVE WITH MAPLE SYRUP OR PANCAKE SYRUP.

AMISH APPLE FRITTERS

Steps:

• In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
• To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
• In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
• Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
• Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
• When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
• When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
• Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
• To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
• Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

CORN FRITTERS

Steps:

• Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.