Corn Fritters Recipe




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Corn Fritters Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Corn Fritters

 

Ingredients

1 each egg
1/2 cup milk
1 can corn (12-oz)
1 tbsp peanut oil
1 1/2 cup flour, unsifted
1 tbsp baking powder
1 tsp salt
1 dash pepper



 

Preparation

Beat egg in a large bowl. Stir in milk, can of corn with sweet
peppers and 1 tbl of oil. Add and beat in flour,baking powder, salt
and pepper. Drop in tablespoons of the mixture into deep or shallow
hot oil (375 degrees). Fry until golden brown, 2-3 minutes on each
side. Drain on paper towels. Serve hot. If desired serve with a
syrup. Makes about 4 fritters per person

 

 

Servings: 6