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Old Tavern Corn Fritters

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.
  • Makes
    about 2 dozen

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.

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Reviews

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Average Rating:
  • wflames
    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
    May 30, 2012

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

  • BonnieBryant
    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
    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
    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
    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
    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