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Add a photoServings: 2
Ingredients
- 1 c. fresh or possibly canned whole kernel corn
- 2 Large eggs
- 6 tbsp. flour
- 1 teaspoon baking pwdr
- Healthy pinch nutmeg
- 2 tbsp. butter
Directions
- Drain corn and mash with potato masher. Beat till light the 2 Large eggs and add in to corn. Add in flour, baking pwdr, and nutmeg. Heat butter in a skillet and when very warm drip batter in by Tbsp. full. Brown bottom of cakes; turn them over and brown other side. Serve immediately with a little canned mushroom soup as sauce. Some people serve syrup with the fritters. Makes a good luncheon dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 2 servings | |
| Calories 302 | |
| Calories from Fat 150 | 50% |
| Total Fat 17.0g | 21% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 783mg | 33% |
| Potassium 227mg | 6% |
| Total Carbs 28.87g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.16g | 1% |
| Protein 10.22g | 16% |
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