Fresh Corn Fritters recipe
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- 2 large eggs large eggs ¼ cup sour cream 1 (7 ounce) package Martha White® Sweet Yellow Cornbread & Muffin Mix 1 cup fresh corn kernels, coarsely chopped 8 slices cooked bacon, crumbled ¼ teaspoon ground red pepper (cayenne) 1 cup Crisco® Pure Vegetable Oil, for frying
Nutrition Info
- 97.4 caloriescarbohydrate: 8.9 gcholesterol: 25.1 mgfat: 5.3 gfiber: 0.5 gprotein: 3.3 gsaturatedFat: 1.5 gservingSize: -sodium: 195.6 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Fresh Corn Fritters
Directions
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Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.