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Pan-Fried Corn Fritters

Serves 6

The Pennsylvania Dutch make many different types of fritters as a side dish, especially when local vegetables are in season. This recipe for corn fritters has always been one of the favorites. For the best flavor, use a combination of butter and oil for frying. In the old days, they would have used lard or bacon grease.


Scrape the corn kernels off the cobs. Mix the flour, salt, pepper and egg; add the corn and blend well. Add just enough milk to moisten and hold the batter together. Drop by large spoonfuls into a skillet heated with just enough butter and/or oil to coat the bottom. Fry on each side until golden brown. Serve immediately or keep warm in a 200° oven.

Notes: You can substitute thawed frozen or drained canned corn kernels for the fresh, approximately 3 cups. Corn fritters can be eaten plain, topped with butter and maple syrup or with the Pennsylvania Dutch favorite, apple butter.