Dick Clark’s Corn Fritters
- 4 Servings
- Prep 10 min
- Cook 15 min
Ingredients:
- One 15-ounce can creamed corn
- 4 large eggs
- 1 cup frozen corn, thawed
- 2 tablespoons sugar
- Salt and pepper
- ½ cup flour
- Cooking spray
- Unsalted butter, melted, for serving
Directions:
In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.