Corn Fritters with Maple-Mustard
Use this recipe for an appetizer or a great snack!
Make This Recipe
- 1 1/2 cups cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 Eggland's Best Eggs (large), lightly beaten
- 1 cup frozen corn, thawed
- 1/2 cup 1% milk
- 6 tablespoons Dijon mustard
- 1/4 cup maple syrup
- Canola oil for frying
Combine the cornmeal, flour, sugar, baking powder, coriander, salt and cayenne pepper in a bowl. Combine the eggs, corn and milk in a separate bowl. Add the wet ingredients to the dry and stir until just moistened. Let mixture stand 10 minutes.
Meanwhile, combine the mustard and syrup in a bowl.
In a deep fryer or deep heavy-bottomed pot, heat the oil to between 365°F and 375°F. In batches of 8, add the batter to the oil by level tablespoonsful. Cook until golden brown, turning occasionally, 3-3½ minutes. Lift the fritters from the oil with a slotted spoon, letting the oil drip off before transferring the fritters to a baking sheet covered with paper towels. Repeat with the remaining batter. Serve with the maple-mustard sauce.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|