This Corn Fritter Recipe Will Be the Best Thanksgiving Leftover You’ve Ever Tasted
Thanksgiving leftovers, like creamed corn, can be such a bore if you’re only giving them a quick nuke in the microwave. But give ’em a mini makeover and you’ve remixed them into corn fritters that everyone will want seconds of. Combine your leftover creamed corn with self-rising cornmeal mix, all-purpose flour, milk, eggs and butter to create a creamy mixture. Then add some heat with a few sprinkles of cayenne pepper. Roll into golf ball-sized rounds and fry them until golden brown. After a quick cool, you’ve got crisp corn fritters that take your second-round side dish to a whole new level. Gather your favorite dipping sauces, because you’re about to dive into Thanksgiving the Sequel with these delectable corn fritters.
Ingredients:
Makes 40 corn fritters
- 1 1/4 cups self-rising cornmeal mix
- 1 1/4 cups all-purpose flour
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup milk
- 2 large eggs
- 1/2 stick butter, melted
- 2 cups leftover creamed corn
- vegetable oil
Instructions:
1. Fill a large stainless steel skillet halfway with vegetable oil, then turn on the heat to medium. In a large bowl, combine the cornmeal mix, flour, cayenne pepper, salt and pepper.
2. In a medium bowl, add the milk, eggs and butter, then mix until combined.
3. Add the milk mixture to the cornmeal mixture, stirring until combined.
4. Add the creamed corn to the large bowl and stir until combined.
5. When the oil is hot, scoop some of the corn fritter mixture into the pan. Flip the corn fritters when they’re golden brown.
6. Remove the corn fritters from the oil when both sides are golden brown, and let cool on a rack.
7. Once cooled, grab some dipping sauces like ketchup or Sriracha mayo, and munch on some fantastic corn fritters made from Thanksgiving leftovers!
Fill a large stainless steel skillet halfway with vegetable oil, then turn on the heat to medium. In a large bowl, combine the cornmeal mix, flour, cayenne pepper, salt and pepper.
In a medium bowl, add the milk, eggs and butter, then mix until combined.
Add the milk mixture to the cornmeal mixture, stirring until combined.
Add the creamed corn to the large bowl and stir until combined.
When the oil is hot, scoop some of the corn fritter mixture into the pan. Flip the corn fritters when they’re golden brown.
Remove the corn fritters from the oil when both sides are golden brown, and let cool on a rack.
Once cooled, grab some dipping sauces like ketchup or Sriracha mayo, and munch on some fantastic corn fritters made from Thanksgiving leftovers!
Crispy, crunchy deliciousness!
Thanksgiving round two tastes better than the first!
Don’t be surprised if your guests ask to take a few home with them :).
How do you remix your Thanksgiving leftovers? Share your ideas on Twitter @BritandCo!
