Recipe courtesy of Joanne Lamb Hayes
Corn Fritters
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: 4 servings
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: 4 servings
Ingredients
1 1/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup milk
1 1/2 cups fresh yellow corn kernels
2 tablespoons vegetable shortening or bacon fat
Honey or syrup, optional
Directions
- Combine flour, baking powder, and salt in medium bowl. Stir in eggs and milk just until flour mixture has all been moistened. Mixture should be lumpy. Fold in corn. Melt 1 teaspoon shortening in a large skillet over medium heat. Drop corn batter by tablespoonfuls into skillet and fry until brown on both sides and centers feel firm when gently pressed, about 5 to 7 minutes. Remove to platter and keep warm. Repeat until all batter has been used, adding shortening as needed. Serve with honey or syrup, if desired.
