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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.

Ingredients

  • 6 medium ears of corn (see notes below)
  • 1 cup all-purpose flour
  • Pinch of salt
  • Pepper to taste
  • 1 large egg, lightly beaten
  • Milk as needed to moisten batter
  • Vegetable oil, or mixture of oil and butter

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.

Print Recipe

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