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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn Fritters Recipe

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This recipe for Corn Fritters is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium ears corn
½ cup all-purpose flour
¼ cup cornstarch
4 large eggs
½ tsp salt, plus extra for sprinkling
⅓ tsp baking powder
2 quarts vegetable oil
Directions:
Directions:
Cut kernels from the cob, scraping the cob to get remaining pulp. Stir in flour, cornstarch, eggs, salt and baking powder until well-blended. Heat the oil, medium heat, to 350º; carefully drop 13 to 15 heaping tbsp of batter into the hot oil and fry, turning once, until they are golden brown on both sides (about 2 minutes). Put on paper towel-lined plate. Repeat with remaining batter. Sprinkle the fritters with salt. Serve immediately.
Personal Notes:
Personal Notes:
Corn fritters date back to the late 1800s. When they hit the hot oil, the batter sputters and a stream of batter trails behind, making these fritters look like lumpy strings. Fun!

 

 

 

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