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.
- 6 medium ears of corn
- 1 cup all-purpose flour
- Pinch of salt
- Pepper to taste
- 1 large egg, lightly beaten
- Enough milk to hold batter together
- Vegetable oil, or mixture 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.
Notes: You can substitute thawed frozen corn kernels for the fresh, approximately 3 cups. Corn fritters can be topped with maple syrup or apple butter, a Pennsylvania Dutch favorite.