Corn Fritters

Beignets de Mais

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Ears of Corn
  • ¼ Pint of Milk
  • An Egg
  • ½ Cupful of Flour
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


Grate the corn. Then beat the egg well, whites and yolks together, and by degrees add the Corn, beating in thoroughly and very hard. Add a tablespoonful of melted butter, and then stir in the milk. Add flour sufficient to thicken and bind, and then fry like Fritters, in boiling lard, dropping in a deep spoonful at a time. Serve hot.