Corn Fritters with Raspberry Mayonnaise

Ate this at a restaurant once and had to figure out how to make it on my own. Yummy! Fritters can also be made with shredded zucchini; substitute sour cream for the mayonnaise in that case.



Step: 1

Heat 2 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step: 2

Beat pancake mix, milk, and egg together in a bowl; stir in corn and pepper until batter is smooth.

Step: 3

Working in batches, drop batter by the rounded teaspoonful into hot oil and cook fritters until golden brown, 3 to 5 minutes. Transfer cooked fritters to a paper towel-lined plate to drain.

Step: 4

Melt raspberry preserves in a saucepan over low heat; remove from heat and stir mayonnaise into preserves until smooth. Serve fritters with raspberry mayonnaise.


Per Serving: 514 calories; protein 5.4g; carbohydrates 40.4g; fat 38.5g; cholesterol 45.7mg; sodium 744mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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