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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 was, and still is, 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 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.

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SIMILAR OR RELATED RECIPES Corn Pie Corn and Lima Bean Succostash Baked Dried Corn Casserole Jennie's Corn Fritters Additional Vegetable Recipes Additional Pennsylvania Dutch Recipes

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