I'm going to take one and open it up and show you what
it looks like.
Look at that.
Oh, yeah, look at that.
Yummy.
Mm hmm.
Hello and welcome to you in the kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make corn fritters.
Oh, yeah.
I had a request to make corn fritters.
So here we go.
That's what we're going to do.
Really easy to do.
Simple ingredients.
If I can do it, you can do it before I move on, make sure to
subscribe to my channel and hit that notification bill so you
don't miss out on any of my new videos.
Let's get started.
All right.
To begin, take a large pot and add some oil to it,
about an inch, inch and a half deep and set the burner to
medium medium high.
We want to bring up attempt to between 350 and 360 degrees
Fahrenheit or 176 to 180 Celsius down below.
In the description, you'll find a list of the ingredients
and their amounts.
I have one cup of all purpose flour here, also known as plain
flour and other parts of the world.
One teaspoon of baking powder, one fourth teaspoon of salt.
And I have three tablespoons of white granulated sugar.
And you could reduce that according to your taste.
I like them on the sweet side, but you can drop that down to
even one teaspoon of sugar.
And if you want to make it like this first and see how you like
it and then adjust accordingly,
whisk that together.
Also, the corn will be sweet as well.
Just depends on how you like course.
There's no wrong way to do this if you like it.
Sweet and the sugar.
If you don't want to sweet reduce the sugar.
Simple as that.
All right.
Perfect in a large bowl.
We will add one egg and we'll just give that a little whisk.
OK, pour in one half cup of milk, I'm using whole milk,
but you can use one percent, two percent, you can even use
almond milk if you are lactose intolerant.
All right, and then I have one tablespoon of butter here,
or you could use oil and I'm going to melt this, I'm just
into the microwave for 13, 18, 20 seconds,
something like that.
And it melts, just barely melted.
I don't want it hot.
I don't want to cook the egg that's in there.
All right.
Just until barely melt it.
And I'm going to add the butter to the egg and milk mixture
because the food was
fantastic.
And I'm going to take the flour, make sure and just
add that all in.
At this point, I am going to switch to a spoon is
a wooden spoon.
Silicone spoon.
For.
Nice.
And so that's kind of what we want, like we don't want the
dough to be the batter to be really runny.
And then add in our corn, and this is a fifteen ounce can
of whole kernel corn, or we could use fresh corn that you
cut off the cob if you want can.
Corn is really easy to do, especially if you have it in
your pantry like a food storage.
This is a great way to use that food storage corn.
Now, let's mix that corn in there.
I like to have a lot of corn in own.
So depending on how you like it, you might adjust the
amount of corn, but I find that that amount is pretty good.
All right.
Until it's mixed together like this super easy
corn fritter batter.
Now let's head over to the stovetop and the hot oil.
So I'm just gonna take a scoop here with two spoons.
And we'll just put that in.
Like that.
Another method, instead of deep frying like this, is to
use a skillet and flatten them out so it looks almost like a
fried pancake
and I don't want to overcrowded.
This oil is a little warm and it's going to the oil will cool
down as we cook more of them.
I'm going to get like a spider ladle and just turn these
overlooked nice golden brown.
You could also use tongs.
And what is cookies until they're lightly going round and
then when they're nice and brown, we'll just scoop
them out?
One thing that's nice about this thing is you can get a
bunch of them at a time as a as opposed to like the tongs.
But you don't have to buy all these crazy gadgets if you
don't want to.
Tongs are a very handy thing to have a look at.
That can go a little bit more, but even that's probably OK.
And they just put it on a plate lined with paper towel.
And then move on to some more than just use two spoons and
just scoop it in there, a dollop.
They won't take very long, maybe a minute to two
minutes per side.
All right, and now they're ready to eat.
Some people will pour some maple syrup on these and eat
them that way.
Some people will serve them as a side dish with a
dinner or whatever.
Totally up to you.
And some people just eat them as a snack on their own plane.
Eat them however you want them to take one and open it up.
Show you what it looks like.
Look at that.
Oh, yeah.
Look at that.
Yummy.
Hmm.
All right.
The corn fritters are done and turned out fantastic.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
What you can do with the oil is once it cools completely,
you can strain it and put it back in its container and use
it again for similar types of fried foods like doughnuts,
funnel cakes, things of that nature.
You can reuse that oil for that béarnaise.
Just don't use it.
You probably wouldn't want to use it for, like chicken or
something like that.
So you can reuse the oil over again several times until
it goes bad.
That way you're not wasting oil.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into one of these.
Oh, yeah.
Mm hmm.
Hmm.
Uh.