Corn Fritters Recipe
Corn Fritters Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 1 egg, separated
  • 3/4 cup frozen corn, thawed
  • Oil for deep-fat frying

Directions

In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture.
In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels. Yield: 2-4 servings.
Originally published as Corn Fritters in Reminisce Extra October 1996, p47

  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 1 egg, separated
  • 3/4 cup frozen corn, thawed
  • Oil for deep-fat frying
  1. In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture.
  2. In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels. Yield: 2-4 servings.
Originally published as Corn Fritters in Reminisce Extra October 1996, p47

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mommad1955 User ID: 4055887 42907
Reviewed Jan. 31, 2010

"I added a teaspoon of sugar to give it a sweet corn taste"

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