Best 5 Mini Blueberry Corn Fritters Recipes

FRESH CORN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

MINI BLUEBERRY CORN FRITTERS

Steps:

• 1. Heat deep fryer for minis, or oil in a medium skillet for regular fritters.
• 2. In a mixing bowl add flour, salt, baking powder, and sugar.
• 3. In a separate container add milk, oil, and egg. Whisk to combine.
• 4. Pour wet ingredients into dry. Stir until combined.
• 5. Fold in corn and blueberries.
• 6. For minis carefully drop a heaping tablespoon of batter into hot oil. I cook 6 at a time. For regular drop about 1/4 cup scant into skillet, 4 at a time.
• 7. Cook until golden about 2 minutes. Turn and cook until golden and crispy another 2 to 3 minutes.
• 8. Drain and allow to cool 5 minutes before serving.
• 9. Dust with powdered sugar if desired and enjoy!

PAN FRIED BLUEBERRY CORN FRITTERS

Steps:

• Heat oven to 250°F degrees.
• Mix together cornmeal, flour, sugar, and baking powder.
• Combine egg whites, milk and margarine, mix well.
• Pour milk mixture into the dry ingredients, stir until just smooth (do not over mix).
• In a large non stick skillet heat the 2 tbsp oil, heat until quite hot but not smoking.
• Drop in a 1/4 cup of batter for each fritter.
• Cook approx 4-6 minutes on each side.
• Keep warm in the oven covered with foil until you have cooked all the fritters.
• Serve with Blueberries or other fruit.

INSTANT POT BLUEBERRY CORN MUFFIN BITES

Steps:

• Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
• Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there's any sticking.