Corn Fritters

prep time:: 10 min
total time:: 1 hr

Makes 16 fritters

This recipe is from the Austin American Statesman on 3/9/79. Mark Ward’s mother, Reese Anne would make these for Mendy, Mark, Kyle and Mike. Mendy loved them so much that she gave us the original recipe taped to a note card after we got married.

ingredients

Vegetable oil for frying plus 1 T oil
1 can, 15 oz.whole kernel corn, drained
1 cup all purpose flour
1/4 cup milk
2 eggs
1 t double-acting baking powder
1/2 t salt
Maple or other syrup

directions

Pour vegetable oil up to 1/2 inch into skillet. Heat oil to 400°. Using fork, stir together 1 T oil, corn, flour, milk, eggs, baking powder and salt in medium bowl. Drop batter by large tablespoonfuls into hot oil and fry for 3-5 minutes until golden brown. Turn each fritter once. With slotted spoon, remove fritters to paper towels or drying racks. Serve with hot syrup. Delicious by themselves or with fried chicken with onion gravy.

Source: Crystal Ouzillou