Corn Fritters

Beignets de Mais

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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.