Easy Corn Fritters

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Total Time
45mins
Prep
15 mins
Cook
30 mins

From: http://hillbillyhousewife.com/cornfritters.htm

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Ingredients

Nutrition

Directions

  1. Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
  2. In a medium sized bowl combine the corn juice you've just measured and the eggs.
  3. Use a whisk to beat them smooth.
  4. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
  5. Add the drained corn and mix again.
  6. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
  7. When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
  8. After they have browned on both sides, transfer them to a plate to keep warm.
  9. Add more fat to the pan as necessary.
  10. This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
  11. I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!