Waring Pro TF200B - Manual (Page 23)

23
Corn Fritters
Yields: 24 fritters
2½ gallons good-quality oil
4 green onions, chopped
1 tablespoon butter
1 /
2
cup all-purpose flour
1 1 /
2
cups cornmeal
2 teaspoons baking powder
3 /
4
teaspoon paprika
1 1 /
2
teaspoons kosher salt
1 /
4
teaspoon cumin
1 cup buttermilk
1 egg
2 /
3
cup corn kernels
Preheat oil to 350°F.
Sauté the green onions in the butter in a pan on medium-high heat for
2 to 3 minutes or until tender. Mix all the dry ingredients together. Whisk
buttermilk, egg, green onions and corn kernels together. Combine dry
ingredients with the buttermilk mixture and mix until smooth. When the
oil has reached cooking temperature, have the fry basket in the lowest
position and drop large spoonfuls of the batter into the oil. Drop as
many as possible at one time, without crowding the basket. After 2 to
3 minutes, flip the fritters and cook until golden brown all over.