Popular Recipes Corn Fritters with Raspberry Mayonnaise

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Corn Fritters with Raspberry Mayonnaise

"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."

Ingredients :

2 cups oil, or as needed
1 cup pancake mix (such as Bisquick®)
1/4 cup milk
1 egg, beaten
1 (14 ounce) can whole kernel corn, drained
ground black pepper to taste
1/4 cup raspberry preserves
1 cup mayonnaise

Instructions :

Prep : 10M	Cook : 6M	Ready in : 20M

Heat 2 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Beat pancake mix, milk, and egg together in a bowl; stir in corn and pepper until batter is smooth.
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.
Melt raspberry preserves in a saucepan over low heat; remove from heat and stir mayonnaise into preserves until smooth. Serve fritters with raspberry mayonnaise.

Notes :

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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