Ø Ingredients for Sweet Corn Nuggets
Shoepeg corn (frozen white), drained – two (2) pounds
Sugar – three fourth (3/4) cup
Yellow cornmeal – four (4) cups
Enriched flour – one and one half (1 ½) cups
Salt – two (2) tablespoons
How to Prepare
- Pour all the ingredients in a large bowl and mix. Stir until the mixture becomes sticky. Add more cornmeal and enriched flour in equal measures if necessary to make your mixture becomes sticky. It should be sticky enough to form balls.
- Cut wax paper in a size enough to cover a tablespoon of mixture
- Dust the wax paper with flour, put one tablespoon of sticky mixture then roll it.
- To fry. Put the balls into a fryer. See to it that the oil is already hot. Fry it for about two (2) to two and a half (2 ½) minutes.
- To bake. Bake the balls for about ten (10) minutes or until they become golden brown. To ensure even baking, you can flip the balls after five (5) minutes. After baking you can arrange the nuggets in a bowl or in a platter.
This is good for seventy five (75) nuggets.
Four Ways of Preparing Corn Fritters
Ø Ingredients
Syrup or powdered sugar (for dressing)
Whole corn kernels (drained) – one (1) can
(or you can also use one and a half (1 ½) cups of frozen, fresh or soften kernel corn)
Butter (should be melted) – one forth (1/4) cup
Eggs (beaten) – two (2) pcs
Sugar – one forth (1/4) cup
Salt – one haft (1/2) tsp
Baking powder – one (1) tablespoon
Flour – two (2) cups
How to Prepare
- Filter sugar, salt, baking powder and flour.
- Mix the butter, milk and eggs.
- Combine and mix all ingredients except for the powdered sugar or syrup used for dressing. Add the kernel corn last. Add more flour if necessary to make your batter bind.
To Fry
- Drop the mixture by tablespoon into the frying pan. Make it sure that the oil is already hot. Deep fry for about five (5) minutes or wait until become golden brown.
- Arrange corn fritters in a platter and dust with powdered sugar. You can also serve corn fritters with syrup. Serve while it’s hot!
Ø Ingredients
Flour – one forth (1/4) cup
Milk – one forth (1/4) cup
Baking powder – one half (1/2) tsp
Salt – one haft (1/2) tsp
Egg – one (1) pc
Corn kernels (frozen, canned, or cut fr cob) – one (1) cup
How to Prepare
- Combine all ingredients in a bowl and mix.
- Drop mixture by tablespoon into a frying pan with hot oil. The oil should be half (1/2) an inch deep.
- Fry and wait until corn fritters are golden brown.
- Arrange corn fritters in a platter and pour the syrup.
- Serve while hot!
- Yields twelve (12) fritters.
Ø Ingredients
Pepper (freshly ground) – one forth (1/4) tsp
Baking powder – three forth (3/4) tsp
Sugar – one (1) tsp
Salt - one (1) tsp
Eggs – two (2) pcs
Milk - three forth (3/4) cup
Flour – one (1) cup
Corn kernels (cooked) – two and a half (2 ½) cups (or about six (6) ears)
How to Prepare
- Put all ingredients in a bowl and mix thoroughly.
- Drop mixture by tablespoon or by teaspoon into a frying pan with hot oil.
- Fry and wait until both sides turn to golden brown.
- Using a paper towel drain the fritters.
- Serve while hot!
Ø Ingredients
Corn (cream style) – one (1) cup
Egg yolk – two (2) pcs
Egg white - two (2) pcs
Flour - one (1) cup
Pepper – one forth (1/4) tsp
Salt – one and a half (1 ½) tsp
How to Prepare
- Mix the cream style corn and two egg yolks
- Combine all ingredients and add one (1) tablespoon bacon grease or melted butter.
- Beat the egg whites and fold in.
- Drop mixture by tablespoon into a frying pan with hot oil. Deep fry, wait until golden brown.
- Serve it with butter and syrup. Serve until hot
- Yields eighteen (18) fritters
No comments:
Post a Comment