CORN FRITTERS
These classic corn fritters offer a delightful combination of sweet corn kernels encased in a lightly fried, golden batter. The crispy exterior gives way to a tender, flavorful interior, making them a comforting and satisfying breakfast or side dish. The recipe uses fresh corn, eggs, and a simple batter, fried to golden perfection. Serve them hot with butter and syrup for a truly indulgent treat.
Ingredients
- 2 cups Fresh corn kernels
- 1 each Egg
- 1 cup Whole milk
- 1/8 teaspoon Baking soda (Originally 'a bit of soda the size of a pea'. Baking soda is a modern equivalent.)
- 2 teaspoons Butter, melted
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup All-purpose flour (Quantity estimated (not specified in original recipe))
- 2 tablespoons Vegetable oil (For frying. Quantity estimated (not specified in original recipe))
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Instructions
- 1Grate the corn kernels from the cob. If using fresh corn, use a knife to cut the kernels from the cob. If the corn is older, it will still work well for this recipe.
- 2In a medium bowl, whisk together the egg, milk, and baking soda. Add the melted butter, salt, and flour. Mix until a thin batter forms. It should be the consistency of pancake batter.
- 3Heat the vegetable oil in a skillet or griddle over medium heat. Once hot, drop spoonfuls of the batter onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately.
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