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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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. Ingredients:
2 beaten eggs |
1/2 teaspoon salt |
pepper |
2 teaspoons sugar |
1 teaspoon baking powder |
3 tablespoons flour |
1 1/2 cups drained whole corn |
Directions:
1. Mix together all ingredients except corn.
2. Add 1-1/2 c drained whole corn. Mix all together.
3. Heat 2 T margarine or butter. (Add a tiny amount of oil to keep margarine from burning).
4. Drop batter by double tablespoons to make small oval cakes.
5. Cook over medium heat about 5 minutes or until brown on both sides. Turn only once.
6. The dough is a little wetter than pancake batter; that's OK.
7. Cooking Tip: For APPLE FRITTERS add a little more sugar.
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