Prep 15 mins
Cook 15 mins
This recipe uses cream style corn, which I like as the corn flavor is more pronounced. I think it came from the Old Copper Kettle Cookbook. I usually eat them plain, but also good with butter or syrup.
- 1 3⁄4 cups presifted all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne
- 2 eggs, lightly beaten
- 1 tablespoon melted butter
- 1 1⁄2 cups creamed corn
- Blend flour, baking powder, salt, and cayenne.
- Blend slightly beaten eggs and butter.
- Add egg mixture to the dry ingredients and beat with fork until smooth.
- Stir in corn.
- Drop by spoonfuls into preheated deep fat at 375°F
- Fry 4 to 5 minutes.
I used a can of regular corn and used my blender to make it creamed. I also dropped the batter, by big spoonfuls, into a skillet with oil, flipping when golden brown on one side. This is a good basic recipe to start with, but I felt I needed more flavor --perhaps, next time, I'll add finely diced onions, garlic, and some other spices. I had my fritters with a side of green beans and some fruit. With the neutral taste, these would be a good kid's dish, dipped in ketchup. Thank you for posting.