Maggie, Cooking's Note:
My Private Note
Units: US | Metric
- 1Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
- 2In a medium sized bowl combine the corn juice you've just measured and the eggs.
- 3Use a whisk to beat them smooth.
- 4Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
- 5Add the drained corn and mix again.
- 6Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
- 7When 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.
- 8After they have browned on both sides, transfer them to a plate to keep warm.
- 9Add more fat to the pan as necessary.
- 10This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
- 11I 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!
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Nutritional Facts for Easy Corn Fritters
Serving Size: 1 (650 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 118.0
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.4 g
- Cholesterol 41.3 mg
- Sodium 191.5 mg
- Total Carbohydrate 23.1 g
- Dietary Fiber 1.7 g
- Sugars 2.0 g
- Protein 4.2 g