This one was interesting. I served to my wife, daughter, and her friend. My wife thought it was too "bready," probably because we served it with chicken fried steak and mashed potatoes - I'm guessing too many carbs in one meal. My daughter said it was good, but not something she'd request, and her friend loved them. Myself, I thought they were good, if a little on the bland side. I will probably play around with seasonings a bit more if I'm going to make these again.
This was the first time I have made/had a corn fritter so I didn't have any expectations with this recipe. The canned corn was nice and crisp in the fritter, I liked the overall texture of the fritter. I felt it needed a little more flavor but, assume that is why people eat it with syrup or butter. I used butter with mine. I used more oil that what was called for, it didn't seem like 2 TBS of oil was enough for the size of pan I chose to use. I do think the cooking temperature was right on the money. Anything higher than reccomended will cook your fritter on the outside and not on the inside. Thank you for sharing this recipe. Made for PAC Fall 2009