Ingredients
- 1 cup creamed corn
- 1 cup whole kernel corn
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper
- Vegetable oil, for frying
Directions
Mix all the ingredients except the oil together until well blended.
Heat 1/2-inch vegetable oil in a wide frying pan over medium-high heat. Drop the batter by heaping tablespoonfuls into the hot oil being careful not to overcrowd them in the pan. Cook, turning once, until browned on both sides, about 1 minute per side. Drain and serve warm.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By Sugarpiehoneybunch
Pennsylvania, USA
on August 22, 2011
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I just got done eating these. Certainly not like my Grandmother used to make. I was too little to follow a recipe BUT, I do remember milk in the batter and the batter was not as stiff as this was. I will not be making these again. I think I can throw together a better version myself. Didn't even taste like corn. Just a doughnut w/out the sugar.
By a1susanhobby_52...
Chestermere
on March 01, 2010
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I really like this recipe! Super easy, fluffy and number 1 in my books. Seems too dry at first, but keep mixing. I used the deep fryer at about 350 and flipped when golden. My kids really like these, too. We like them dipped in syrup. A keeper recipe for sure.
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