Forty Year Old Corn Fritters & a Giveaway

My Mom had these at my Dad’s house when they were dating about 40 years ago. My Granny used to make them. My Dad grew up eating them then I did too! Mom loved them so much she went and found a recipe for them in the very first cookbook she ever owned. We both still use it today even though it’s discolored, pages are missing and some of the recipes have rubbed right off the pages. There are hidden gems to be found and tried and true favorites that we have been making for many, many years. It is the Better Homes and Garden new Cookbook given to her by her Dad in 1968 when she was a teenager. When I was growing up corn fritters were one of my favorite things. It was a happy day for me when my Mom fried up a batch. I was a comfort eater at a very early age! These puff up when you cook them like fluffy clouds. Crispy, golden-brown on the outside and soft on the inside with little corn crunchies that pop under your teeth. The recipe says that they are great with maple syrup. But in all of my thirty years or so of eating them I have never had them that way. I love them just as they are and look forward to cold leftovers the next morning. To jazz them up a little I added a 1/3 cup diced green onion to the batter. I had a whole bunch of fresh ones from my garden and I love onions!



Corn Fritters

2 cups corn with liquid reserved
Milk
1 and ½ cup all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 egg, beaten
Oil for frying

Drain 2 cups cut, fresh corn (6 ears), reserving liquid (Cut off just the tips of kernels, than scrape cobs.) Or use one 1-pound can whole kernel corn, drained. Add enough milk to liquid to measure 1 cup.
Sift together 1 and 1/2 cups sifted all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon salt. Combine 1 beaten egg, milk mixture, and corn. Add to dry ingredients. Mix just till flour is moistened.
Drop batter from tablespoon into deep hot fat (375). Fry until golden brown, about 3 minutes. Drain on paper towels. Serve with warm maple-flavored syrup. Makes about 18.