Country Cooking

This month’s recipe is a great way to enjoy leftover corn on the cob, and can also be made with canned or frozen corn.  A Seng family favorite!

Dolores Seng’s Corn Fritters
2 eggs, separated
1 cup corn (cut from the cob, frozen/thawed, or canned/drained)
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 Tablespoons sugar
1 teaspoon paprika
1 Tablespoon milk if needed
Maple syrup or honey for serving.
Oil for frying

Preheat an inch of oil in heavy pan to 350 degrees.

Separate the eggs, reserving the yolks.  Beat the egg whites until soft peaks form.  Set aside.

Sift together the flour, baking powder, salt, sugar, and paprika.  Stir corn and egg yolks into flour mixture.  Mixture will be barely moist.  Add a Tablespoon of milk if needed.  Fold in egg whites.  Drop by heaping Tablespoons into hot oil.  Turn over as needed, fry until golden on both sides.  Serve plain or with maple syrup or honey.

 ** In November we will feature a Christmas Treat Roundup!  Do you have a terrific treat you would like to share?  Send the recipe to:!

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