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DURING the Depression, we made do with what we had. Mother always looked for ways to add variety to our meals, and these corn fritters were her special treat. She served them as a bread or a vegetable. No matter how they were presented, their hearty taste complemented any meal. —Auton Miller Piney Flats, Tennessee
This recipe is:
Quick
Originally published as Corn Fritters in Reminisce Extra October 1996, p47
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Reviewed on Jan. 31, 2010 by mommad1955
I added a teaspoon of sugar to give it a sweet corn taste
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