Easy Southern Corn Fritters

Recipe by Maggie
READY IN: 45mins
YIELD: 9 fritters




  • Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
  • In a medium sized bowl combine the corn juice you've just measured and the eggs.
  • Use a whisk to beat them smooth.
  • Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
  • Add the drained corn and mix again.
  • Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
  • When 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.
  • After they have browned on both sides, transfer them to a plate to keep warm.
  • Add more fat to the pan as necessary.
  • This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
  • I 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!