Mini Blueberry Corn Fritters Recipes

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.

MINI SWEET-CORN FRITTERS

Steps:

• Put all the ingredients, except the oil, into a food processor and blend for 1 minute to make a batter.
• Heat a little of the oil in a large frying pan and drop in tablespoonfuls of the batter. Cook for 1 to 1½ minutes in batches of 5 until golden on the underside, then turn and cook for a further minute. Drain briefly on kitchen paper before serving.

MINI BLUEBERRY TARTS

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

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!