Home > Recipes > Old Tavern Corn Fritters

Old Tavern Corn Fritters Recipe

Two co-workers who also subscribe to Taste of Home helped me convince the owners of The Old Tavern, Gary and Ralph Haskins, to give out the recipe. It has been a secret for nearly 200 years.—Laura Lagasse, Unionville, Ohio

This recipe is:

Quick

[X]

Rate Old Tavern Corn Fritters Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Old Tavern Corn Fritters Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1 cup all-purpose flour
1-1/2 teaspoons baking powder
2 eggs
1/3 cup milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 tablespoon butter, melted
Oil for deep-fat frying
Confectioners' sugar
Maple syrup, warmed

Directions

In a large bowl, combine flour and baking powder; set aside. In another bowl, beat the eggs and milk; stir in corn and butter. Stir into dry ingredients just until blended.
In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping teaspoonfuls into hot oil; fry for 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve with syrup. Yield: about 2 dozen.

Originally published as Old Tavern Corn Fritters in Taste of Home April/May 1998, p51

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Old Tavern Corn Fritters

Old Tavern Corn Fritters

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Aug. 30, 2012 by wflames

These fritters had a great texture but lacked on flavor. We ended up having to throw them out because no one wanted to eat them. I would make them again but add seasonings for flavor.

Reviewed on May. 30, 2012 by keithfan99

Best ever. I grew up near the Old Tavern. Mom and I loved the fritters.

Reviewed on Jan. 07, 2012 by ivorylady

A little bland to our liking. Will add sugar or honey to the batter next time. Very nice and light, not greasy at all.

Reviewed on Apr. 10, 2009 by JudyGardner

You can also try injecting them with honey. We think they are great as is, but we are not big on salt in our house.

Reviewed on Jan. 27, 2009 by Dougetta

first glace I thought the batter was too thin, but they turned out great- we had with syrup and everyone enjoyed.

Reviewed on Jan. 16, 2009 by keverwann

I didn't like it with the sugar or the syrup. Needs salt, but I don't know how much for a full recipe; we added some to later batches.

Reviewed on Aug. 05, 2008 by hef003

I live just down the street from where this recipe came from.. a favorite dish... however, the restaurant has since closed and I am very happy that they gave this recipe to Taste Of Home