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.
That whole deep frying thing is tricky isn’t it? Too bad our bodies rebel against food prepared unhealthily!
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.
They are great dipped in maple syrup of with maple syrup poured over them