Corn Fritters
Corn Fritters
I love corn fritters. I have never made them at home, but definitely jump to buy them when I see them on a menu. I think I will try making these, though I don’t understand the serving with syrup part!
1½ cups flour
¾ teaspoon baking powder
1½ teaspoons salt
2 eggs, beaten
½ cup milk
2 cups whole kernel corn, canned (drained) or fresh cooked
Sift flour, measure, and resift with baking powder and salt. Combine beaten eggs and milk, mixing well; add to flour mixture all at once and stir until smooth. Fold in corn thoroughly. Drop from a teaspoon into deep fat heated to 375°F. and fry until golden brown on all sides. Lift out and drain for a minute or two on absorbent paper or paper toweling. Serve hot, with syrup if desired. 5 servings. The Modern Family Cookbook
Yum! I love them, too! I’ve had them with syrup, but prefer them just hot, fresh and plain. I don’t ever make them at home because … well, because I don’t do anything deep-fried anymore. Just too messy & there’s the whole “I can’t digest fats” thing.
Comment by skeeterbes — October 3, 2006 @ 8:56 pm
That whole deep frying thing is tricky isn’t it? Too bad our bodies rebel against food prepared unhealthily!
Comment by retrofood — October 4, 2006 @ 6:59 am
Somewhere in my family’s past there must have been a Modern Family Cookbook because so many of these recipes are familiar, including this one. It’s the same recipe I have from my mother.
Try frying them in a half inch or so of oil in an electric frying pan, or something else with a broad, flat bottom. They come out like a fat, fat pancake rather than a round ball, but it’s easier to manage than deep fat frying. Mmmmm, I may make some tonight.
Comment by Ardis — October 21, 2006 @ 3:01 pm
They are great dipped in maple syrup of with maple syrup poured over them
Comment by Kathi — November 12, 2006 @ 6:58 pm