Julee Rosso, Sheila Lukins

Corn Fritters

Preparation info

  • 36

    fritters, 6 to 8 portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The coarse cornmeal gives these little corn cakes a delightful crunch. Serve in a basket lined with a bright linen napkin.

Ingredients

  • 1 cup water
  • 1 teaspoon sugar
  • ½ teaspoon

Method

  1. Combine the water, sugar, spices, and butter in a saucepan. Heat just until the butter has melted. Stir well, and remove the pan from the heat.
  2. Add the flour and cornmeal to the saucepan, all at once, and whisk until the mixture is thick and smooth. Then stir in the corn.
  3. Add the eggs one at a time, using a wooden spoon to beat well after each additio