Corn Fritters with Raspberry Mayonnaise recipe

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Ingredients

2 cups oil, or as needed
1 cup pancake mix (such as Bisquick®)
¼ cup milk
1 egg, beaten
1 (14 ounce) can whole kernel corn, drained
ground black pepper to taste
¼ cup raspberry preserves
1 cup mayonnaise

Nutrition Info

514.4 calories
carbohydrate: 40.4 g
cholesterol: 45.7 mg
fat: 38.5 g
fiber: 1.3 g
protein: 5.4 g
saturatedFat: 5.8 g
servingSize: -
sodium: 744 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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