Best 6 Fried Corn Balls Recipes

SOUTHERN FRIED CORN FRITTERS

Steps:

• In a large mixing bowl, stir together the corn, flour, sugar, baking powder, salt, pepper and cayenne.
• Add the eggs and heavy whipping cream and stir until well incorporated.
• Fill the bottom of a large skillet with oil and heat over medium-high heat.
• With an ice cream scoop, drop 4-5 scoops of corn fritter batter into the hot oil and fry for 2-3 minutes. Flip
• each fritter over and dry for an additional 2-3 minutes or until golden brown.
• Drain on a plate or pan lined with paper towels.
• Serve warm with sour cream and chopped scallions
• Serve & enjoy!

CORN BALLS

Steps:

• In a small saucepan, cook onion and celery in butter until tender; set aside to cool. , In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls. , Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

FRIED CORN BALLS

Steps:

• In a large bowl, combine the egg, corn, cracker crumbs, sugar and baking powder (batter will be soft)., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded teaspoonfuls; fry in batches until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm.

CORN BALL FRITTERS

Steps:

• Heat deep fryer to 375°F.
• Stir all ingredients together.
• If too thin, add more flour.
• If too thick, add a little more milk.
• You want mixture to be the consistency of a thin dough.
• Drop by teaspoonfuls in hot oil.
• Cook until golden brown on all sides.
• Remove from oil to paper towels to drain.
• Sprinkle with salt to desired taste. Chicken bouillon cube can be omitted if chicken flavor is not desired or beef bouillon cube can be substituted.
• Just dissolve cube first. For spicy cornball fritters, add 1/4 cup of diced jalapeno peppers.

DEEP-FRIED CORN

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.