Though corn fritters are popular these days, this recipe was a staple in our house when I was growing up. My mother used to whip up a special batch of these when my sister Faige had had a hard day—or just because.
2 eggs
½ cup liquid from the corn can (or water)
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
⅛ teaspoon pepper
1 teaspoon oil
1 cup corn niblets, drained
1 tablespoon oil
- In a bowl, beat eggs lightly with a fork. Add remaining ingredients and mix to form a batter.
- In a frying pan, heat up 1 tablespoon oil and drop tablespoons of batter into pan. Fry about 3 minutes on each side or until evenly browned.
Yield: 12 to 18 fritters
For more great recipes, check out this weeks issue of Whisk by Ami
