Dick Clark's Corn Fritter
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Recipe: #36228
January 05, 2021
Categories: Lunch, Eggs, Vegetables, Corn, Southern, Pantry/Shelf, Vegetarian, Frozen Vegetables, Flour more
"Rachel Ray had this one"
Ingredients
Nutritional
- Serving Size: 1 (427.9 g)
- Calories 519.7
- Total Fat - 24.3 g
- Saturated Fat - 7.8 g
- Cholesterol - 905 mg
- Sodium - 7482 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 5.4 g
- Sugars - 8.5 g
- Protein - 35.7 g
- Calcium - 173.5 mg
- Iron - 5.5 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.2 mg
Step 1
In a medium bowl
Step 2
Combine the creamed corn, eggs, frozen corn and sugar
Step 3
Season with salt and pepper to taste. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Step 4
Spray a large nonstick skillet with cooking spray.
Step 5
Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side.
Tips & Variations
No special items needed.
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