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Mom Josette's Corn Fritters

5.0(5)

Slightly sweet, these old-fashioned corn fritters are a delicious getting-back-to-basics recipe. Once fried, they're like a thick pancake filled with corn that's slightly crisp on the outside and around the edges. They're perfectly sweet and delicious by themselves, but Denise suggests dipping them in applesauce or syrup. The choice is yours! Using canned corn and other pantry staples means you can make these corn fritters whenever you need a quick side dish.

by Denise Lepard·published 2011-11-04

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AmericanVegetable

Servings

(8–12)

Total time

—

prep 10 min

Calories / serving

—

Ingredients (7)

serves

1 can(s) whole kernel corn (15.25 oz)
1 tablespoon(s) baking powderbaking-powder
2 tablespoon(s) (heaping Tbsp) sugar or sugar substitute
2 tablespoon(s) (heaping Tbsp) all-purpose flourflour
1 large eggegg
1/2 teaspoon(s) saltsalt
- oil /pats of butter, more or less as neededbutter

Instructions (4 steps)

01Drain corn well and combine with all ingredients. Mix well and let stand for approximately 15 minutes.
02Heat the frying pan (griddle or cast iron griddle/pan) on medium heat. Add 1/2 inch of oil and one pat of butter to coat the bottom of pan/griddle.
03When oil/butter is hot and starting to sizzle, add corn fritter batter and fry. Depending on the vessel you use to drop the batter, frying time will vary.
04Flip when the edges are brown and the center is starting to firm like a pancake. Drain on paper towels.

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