Corn Fritters from Phillis Pellman Good
Corn Fritters from Phillis Pellman Good
“We used to eat a lot of corn fritters near the end of the corn season when it was beginning to get old. We would grate it so it was creamy.”
Corn is a favorite vegetable among these people, relished in its many forms—corn on the cob, creamed corn, corn fritters, dried corn, chicken corn soup, and more.
Corn fritters are of two main varieties—doughy little balls, laced with corn, that are deep-fried; and the pancake type that are made of more corn than batter and browned in a skillet. Family tradition usually determines which kind are served. Nutrition would nod in favor of the pancake variety, described below.
Ingrediënten
- 2 cups fresh grated corn
- 2 eggs beaten
- ¾ cup flour
- ¾ tsp. salt
- ¼ tsp. pepper
- 1 tsp. baking powder
Instructies
- Combine corn and eggs.
- Add flour which has been sifted with remaining ingredients.
- Drop corn mixture from tablespoon into 1-inch of melted shortening.
- Brown until golden on both sides, turning once.
