Corn Fritters Recipe

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4 votes | 5437 views

Pancake-like corn cakes! They are not sweetened so you just get the delicate sweetness of the corn (best in summer when the corn is season). They are a great way to use up older corn, too, but will be more savory!

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Servings: 24
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Ingredients

Cost per serving $0.12 view details

Directions

  1. Use a corn grater (creamer) to take corn kernels off the cobs. (A knife works, but it's not as good,) Kernels must be pierced, not cut off whole.
  2. Add the eggs, and flour. Stir together.
  3. Season with salt and pepper.
  4. Fry in a little hot oil, like for a pancake, on both sides.
  5. Remove to serving plate.
  6. Makes a great side dish.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 16g
Recipe makes 24 servings
Calories 24  
Calories from Fat 6 25%
Total Fat 0.67g 1%
Saturated Fat 0.19g 1%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 9mg 0%
Potassium 32mg 1%
Total Carbs 3.57g 1%
Dietary Fiber 0.3g 1%
Sugars 0.31g 0%
Protein 1.22g 2%
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Reviews

  • Glenn
    If you love the taste of fresh corn, this recipe can't be beat. Just salt to taste and savor the flavors and aroma. Grandma Koehler knew her corn and this was one of her most fabulous treats. I've been asked what to pour on it (like syrup and such) and the answer is that the love that grandma poured on it was more than sufficient. Simple yet full bodied flavor.
    I've cooked/tasted this recipe!

    Comments

    • Jann from PA
      April 29, 2011
      We used to have them a lot in late summer and fall. Grandma often made crab cakes, or fresh fish, and lots of corn fritters to go with (them). Instead of a salad, they just cut up a couple of fresh tomatoes out of the garden. PA Dutch (German) foods were always very basic, with fresh ingredients, and few spices. Saffron was as wild as it got (mostly used in chicken dishes). And, my grandpa grew the saffron flowers, a type of crocus, his garden. Unlike Italian cooking which has grown in popularity, I fear that the cooking I grew up with will be lost as it has not been passed on to this generation of "heat and eat" people. So sad!
      • Amos Miller
        April 28, 2011
        This is a wonderful old recipe. As simple as it gets and probably 200 years old. As American as it can be, this is a welcome addition to any stew, roast or soup recipe. A great addition to any cook's recipe box. Thanks for sharing this, Jann! This will be so good with homemade applesauce and a pulled pork dinner.
        1 reply
        • Jann from PA
          April 29, 2011
          My ancestors came over from Germany in the 1800s. They were farmers and settled in the area of PA west of Philadelphia where the soil grew an abundance of crops. Grandma canned corn, and other vegetables from which she made chow chow (pickled vegetables). Yes, the fritters would go well with pork, and homemade applesauce, too.

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