 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
Ingredients:
15 ounces corn (drain and reserve juice) |
2 medium eggs |
1/2 teaspoon salt |
1 cup flour |
1 teaspoon baking powder |
1 teaspoon sugar |
bacon grease or margarine (for frying) |
Directions:
1. Drain the liquid from 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. Drop about 1/4 cup of batter for each fritter, cooking about 3 or 4 together in the sme pan. Fry them like pancakes, turning them, after the underside 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 8 or 9 fritters.
|
|