Corn Fritters

Name: Corn Fritters
Yield: Yield: About 16 Fritters.
Cuisine: United States
Ingredients: 4 ears corn, or 2 cups frozen whole corn kernels, defrosted; 2 eggs, separated; 4 tablespoons peanut, vegetable, or corn oil; ⅓ cup milk; Salt to taste, if desired; Freshly ground pepper to taste; 6 tablespoons flour; 2 tablespoons butter

Preparation info

Yield: About
16
Fritters.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 ears corn, or 2 cups frozen whole corn kernels, defrosted
2 eggs, separated

Americas
United States
Side dish
Vegetarian

Method

If fresh corn is available, use it. Shuck the corn. Bring enough water to the boil to cover the corn and add the ears. Cover, and when the water returns to the boil, turn off the heat. Let the corn stand 5 minutes. Drain.
When the corn is cool enough to handle, cut off the kernels with a sharp knife. There should be 2 <