PAN FRIED BLUEBERRY CORN FRITTERS
Much better for you than deep fried fritters. They go well with any fruit--canned with light syrup are good, but I like just fresh fruit as well, especially strawberries.
Provided by Bergy
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 250°F degrees.
- Mix together cornmeal, flour, sugar, and baking powder.
- Combine egg whites, milk and margarine, mix well.
- Pour milk mixture into the dry ingredients, stir until just smooth (do not over mix).
- In a large non stick skillet heat the 2 tbsp oil, heat until quite hot but not smoking.
- Drop in a 1/4 cup of batter for each fritter.
- Cook approx 4-6 minutes on each side.
- Keep warm in the oven covered with foil until you have cooked all the fritters.
- Serve with Blueberries or other fruit.
CORN FRITTERS
Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
Provided by Joan Zaffary
Categories Appetizers and Snacks
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
- In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
- Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g
MINI CORN MUFFINS
"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."
Provided by Taste of Home
Time 25m
Yield 16 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.
BLUEBERRY CORNMEAL MUFFINS
Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
- Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g
MINI SWEET-CORN FRITTERS
mini corn fritters for fussy people make a batch of these and freeze for eating later. Reheat them in the microwave, or pop in a 180°C oven for 8 minutes
Provided by Sonya01
Categories Corn
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put all the ingredients, except the oil, into a food processor and blend for 1 minute to make a batter.
- Heat a little of the oil in a large frying pan and drop in tablespoonfuls of the batter. Cook for 1 to 1½ minutes in batches of 5 until golden on the underside, then turn and cook for a further minute. Drain briefly on kitchen paper before serving.
Nutrition Facts : Calories 104.1, Fat 5.8, SaturatedFat 0.9, Cholesterol 31, Sodium 47.5, Carbohydrate 11.4, Fiber 1.1, Sugar 1.2, Protein 2.8
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