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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 18 - Change
Nutritional Facts
Servings Per Recipe: 18

Amount Per Serving
Calories 610
% Daily Value**
Total Fat 9g
Saturated Fat 2g
Unsaturated Fat 3g
Cholesterol 32mg
Sodium 165mg
Total Carbohydrate 122g
Dietary Fiber 0g
Sugars 1g
Protein 16g
Vitamin A  1%Vitamin C  0%
Calcium  6%Iron  27%
Potassium  15%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bishop Hill Corn Fritters

Date Added: June 11, 2009


1 Tablespoon Sugar
2 Teaspoons Baking Powder
2 Eggs room temperature
2 Cups All-Purpose Flour
1/4 Cup Water (150 ML)
3/4 Teaspoon Salt and pepper
1 Tablespoon Butter melted
16 Ounces Corn drained (I use the drained juices instead of the water or add water to the juice to make 1/4 cup)can
1/4 Teaspoon Pepper freshly ground
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1. The original recipe does call for canned corn, as fritters were considered a winter dish.

2. And this recipe is much older than frozen technology.

3. In a mixing bowl, beat the eggs until light.

4. Add the milk (or corn liquid mixed with water), and butter; blend.

5. Stir in the corn and mix thoroughly. Add the dry ingredients and mix just until moistened.

6. Heat 2 inches of oil in an electric skillet or deep-fryer to 350-F Drop the batter into the oil by tablespoonfuls and fry 2 to 3 minutes on each side or until nicely browned.

7. Drain on paper towel and sprinkle with powdered sugar.

8. Serve with maple syrup. * Instead of canned corn, 2 cups fresh or frozen corn can be substituted.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Corn, Natural Sweeteners allergies.
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