1950's Corn Fritters
Corn Fritters Like My Grandmother's
Corn Fritters from the 1950 Culinary Arts Institute Cookbook
1 cup sifted flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon paprika
2 cups cut cooked corn
2 eggs, separated
Sift flour, baking powder, salt and paprika together. Add corn and
beaten egg yolks; fold in stiffly beaten egg whites. Fry in hot deep fat
(365 F) until browned. Drain on absorbent paper. Serves 6.
Corn Fritters Like My Grandmother's
1 1/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons sugar
2/3 cup milk
1 egg
1 Tablespoon vegetable oil
1 cup fresh kernel corn ( frozen and thawed or well-drained canned corn
can be substituted)
Vegetable oil for frying
Combine flour, salt, baking powder and sugar. Blend well, then
slowly add remaining ingredients, mixing well. Add the corn last, and
mix it in gently.
Heat 1/2" of oil in a skillet, and using a ladle, drop tablespoons
of batter into oil to cook. When the top is bubbly, turn over and cook
the other side. Drain on paper towels. Serve with butter and syrup, or
applesauce.
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