Old-fashioned corn fritters Essay

Old-fashioned Corn Fritters



Cut fresh corn from the cob with a sharp knife. One large ear (12
oz. unhusked) yields about 3/4 cup kernels. 3 eggs 2 cups (about 3
large ears) corn kernels 1/4 cup all-purpose flour 1 teaspoon sugar 1/4
cup melted butter or margarine Salt 1/4 cup salad oil Maple Syrup


Beat with a fork until blended the eggs, corn, flour, sugar, and 1
tablespoon melted butter. Add salt to taste. Pour 1-1/2 tablespoons of
the butter and 2 tablespoons of the oil into a 10- to 12-inch frying pan
on medium-high heat. When fat is hot, make each fritter by dropping
1-1/2 level tablespoons of the batter into the pan; make as many
fritters as the pan will hold without crowding.

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Cook fritters until bottoms are well browned and tops look slightly
dry, about 3 minutes. Turn with a spatula and cook until the down side
is well bronwed, 2 to 3 minutes longer; lift from pan and keep warm.
Heat remaining butter and oil in pan and cook the rest of the fritters.
Serve hot with syrup. Makes 4 to 6 servings.

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