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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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Old Tavern Corn Fritters

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wflames 202646
Reviewed Aug. 30, 2012

"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."

keithfan99 27648
Reviewed May. 30, 2012

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

BonnieBryant 17038
Reviewed Jan. 7, 2012

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

JudyGardner 23566
Reviewed Apr. 10, 2009

"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."

Dougetta 202645
Reviewed Jan. 27, 2009

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

keverwann 81238
Reviewed Jan. 16, 2009

"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."

hef003 21993
Reviewed Aug. 5, 2008

"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"

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