Pumpkin Corn Fritters
Pumpkin Corn Fritters takes approximately 35 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 77 calories, 2g of protein, and 3g of fat per serving. This recipe serves 24. For 30 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Many people made this recipe, and 586 would say it hit the spot. This recipe from A Family Feast requires baking powder, buttermilk, salt, and canolan oil. It works well as an inexpensive hor d'oeuvre. With a spoonacular score of 40%, this dish is solid. Similar recipes are SweetLife Corn Falafel Fritters And Cayenne Corn, Corn Fritters, and Corn Fritters.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 ½ tablespoons baking powder
½ cup buttermilk
1 15-ounce can pumpkin puree
Vegetable or canola oil for frying
2/3 cup fine cornmeal or corn flour
3 ears of cooked corn (or 3 cups frozen corn kernels)
2 eggs
1 ¼ cups flour
1 ½ teaspoons salt
2/3 cup whole milk
Equipment:
cutting board
wooden spoon
bowl
frying pan
candy thermometer
paper towels
Cooking instruction summary:
On a cutting board, remove corn kernels from cob and set aside.In a medium bowl, beat eggs and add milk, buttermilk and pumpkin puree and whip until smooth.With a wooden spoon, stir in corn.In a separate bowl sift flour, cornmeal, baking powder and salt to combine.With wooden spoon, stir dry into wet.Heat a cast iron skillet or other heavy bottomed pan and fill to one inch with the oil. Heat to 325 degrees. Heating the oil to the correct temperature and keeping it there is crucial. If the heat is too high, the fritters will get too dark before the inside is cooked and if the heat is too low, the fritters will absorb some of the oil and be greasy. I used a candy thermometer to maintain the correct heat.Cooking in batches, with a small one ounce scoop, scoop batter into hot oil pressing each one down as you go with the back of the scoop. Because of the pumpkin puree, the batter is dense and needs to be flattened out a bit to cook evenly. Cook for a total of five minutes flipping a few times to brown evenly.Remove to paper towels to drain.Serve with optional powdered sugar and pure maple syrup.
Step by step:
1. On a cutting board, remove corn kernels from cob and set aside.In a medium bowl, beat eggs and add milk, buttermilk and pumpkin puree and whip until smooth.With a wooden spoon, stir in corn.In a separate bowl sift flour, cornmeal, baking powder and salt to combine.With wooden spoon, stir dry into wet.
2. Heat a cast iron skillet or other heavy bottomed pan and fill to one inch with the oil.
3. Heat to 325 degrees.
4. Heating the oil to the correct temperature and keeping it there is crucial. If the heat is too high, the fritters will get too dark before the inside is cooked and if the heat is too low, the fritters will absorb some of the oil and be greasy. I used a candy thermometer to maintain the correct heat.Cooking in batches, with a small one ounce scoop, scoop batter into hot oil pressing each one down as you go with the back of the scoop. Because of the pumpkin puree, the batter is dense and needs to be flattened out a bit to cook evenly. Cook for a total of five minutes flipping a few times to brown evenly.
5. Remove to paper towels to drain.
6. Serve with optional powdered sugar and pure maple syrup.
Nutrition Information:
covered percent of daily need
