- 15 oz can corn (drain and reserve
juice)
- 2 medium eggs
- 1/2 teaspoon salt
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- Bacon grease or margarine for frying
Drain the liquid from the the canned corn.
Measure 1/4 cup of it, and discard the rest.
In a medium sized bowl combine the corn
juice you've just measured and the eggs. Use
a whisk to beat them smooth. Add the salt,
flour, baking powder and sugar. Mix really
well, until there are no lumps. Add the
drained corn and mix again. Heat about 2
tablespoons of bacon grease or margarine in
a large iron skillet over medium high heat.
When the fat is hot, it's time to drop in
the fritters. I drop about 1/4 of a cup of
batter for each fritter, cooking about 3 or
4 together in the same pan. Fry them just
like pancakes, turning them, after the under
side is crispy brown. They cook a little
slower than pancakes, because they are
thicker. After they have browned on both
sides, transfer them to a plate to keep
warm. Add more fat to the pan as necessary.
This recipe makes about 8 or 9 fritters. I
usually double it because they are so
popular.
I serve the fritters with applesauce, or
Pancake Syrup or just plain with more
margarine for the kids. They can take the
place of both starch and bread in a meal.
For lunch, or a light supper, make Scalloped
Tomatoes, Corn Fritters, and serve fruit and
yogurt for dessert. Delicious!
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