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    You are in: Home / Recipes / Nebraska Corn Fritters Recipe
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    Nebraska Corn Fritters

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Jezski's Note:

    Another from the archives. I especially like this recipe because it uses a minimum of butter/oil. You can use any corn, drained canned, fresh, or frozen. Yesterday I used frozen - and I mean frozen, not even thawed! Good for apple fritters too, just add a little more sugar. Like all fritters, these are best just out of the skillet. These are so good, I don't think they will serve more than two people. Woman's Day Encyclopedia of Cooking, Volume 1, circa 1965. I believe I might have purchased these twelve volumes, one a week, from the A&P.

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    Units: US | Metric


    1. 1
      Mix together all ingredients except corn.
    2. 2
      Add 1-1/2 c drained whole corn. Mix all together.
    3. 3
      Heat 2 T margarine or butter. (Add a tiny amount of oil to keep margarine from burning).
    4. 4
      Drop batter by double tablespoons to make small oval cakes.
    5. 5
      Cook over medium heat about 5 minutes or until brown on both sides. Turn only once.
    6. 6
      The dough is a little wetter than pancake batter; that's OK.
    7. 7
      Cooking Tip: For APPLE FRITTERS add a little more sugar.

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    Nutritional Facts for Nebraska Corn Fritters

    Serving Size: 1 (357 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 37.5
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.3 g
    Cholesterol 31.0 mg
    Sodium 141.7 mg
    Total Carbohydrate 5.7 g
    Dietary Fiber 0.4 g
    Sugars 1.8 g
    Protein 1.8 g

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