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