Sunny Cheese Corn Fritters
Crispy on the outside and moist on the inside, corn fritters make a family-pleasing side dish to grilled or baked entrées.
Recipe - The Fresh Grocer - Corporate
Sunny Cheese Corn Fritters
Prep Time5 Minutes
Servings8
Cook Time20 Minutes
Calories340
Ingredients
1 cup Sunshine® Cheez-It® Original Crackers
1/2 cup Milk
1 can Whole Kernal Corn, well drained
1/4 tsp Paprika
1/4 tsp Salt
1/4 cup Sifted All-Purpose Flour
3 Egg Yolks Separated, beaten until light but not dry
1 Tbs Salad Oil or Fat
Directions
- Crush crackers with rolling pin between waxed paper.
- Mix into milk; add corn, salt, paprika, flour and egg yolks to crumb-milk mixture; blend well.
- Gently fold in egg whites.
- Place about half the oil in a skillet over moderate heat.
- Drop mixture by tablespoons into hot fat.
- Saute on both sides until brown.
- Add more fat as necessary, heating again before adding more batter.
- Drain on unglazed paper in warm place.
- Serve with frankfurters and milk, or as desired.
Nutritional Information
- 21 g Total Fat
- 3.5 g Saturated Fat
- 80 mg Cholesterol
- 490 mg Sodium
- 27 g Total Carbohydrate
- 2 g Dietary Fiber
- 3 g Sugars
- 6 g Protein
5 minutes
Prep Time
20 minutes
Cook Time
8
Servings
340
Calories
Shop Ingredients
Makes 8 servings
Cheez-It Cheddar Jack Baked Snack Crackers, 12.4 oz, 12.4 Ounce
$4.49$0.36/oz
Lactaid Lactose Free Whole Milk, half gallon, 64 Fluid ounce
$4.99$0.08/fl oz
Wholesome Pantry Organic Whole Kernel Corn, 15 oz, 15 Ounce
$1.99$0.13/oz
Badia Paprika, 2 oz, 2 Ounce
$1.99$1.00/oz
Morton Salt, Iodized, 26 Ounce, 26 Ounce
$1.99$0.08/oz
Gold Medal All Purpose Flour, 32 oz, 32 Ounce
$3.79$1.89/lb
Land O Lakes Brown Eggs, Large, 12 count, 12 Each
$3.69
Bowl & Basket 100% Vegetable Oil, 48 fl oz, 48 Fluid ounce
On Sale!
$3.49 was $4.29$0.07/fl oz
Nutritional Information
- 21 g Total Fat
- 3.5 g Saturated Fat
- 80 mg Cholesterol
- 490 mg Sodium
- 27 g Total Carbohydrate
- 2 g Dietary Fiber
- 3 g Sugars
- 6 g Protein
Directions
- Crush crackers with rolling pin between waxed paper.
- Mix into milk; add corn, salt, paprika, flour and egg yolks to crumb-milk mixture; blend well.
- Gently fold in egg whites.
- Place about half the oil in a skillet over moderate heat.
- Drop mixture by tablespoons into hot fat.
- Saute on both sides until brown.
- Add more fat as necessary, heating again before adding more batter.
- Drain on unglazed paper in warm place.
- Serve with frankfurters and milk, or as desired.