Amish Corn Fritters
By
Linda Kauppinen
@cyrene
1
Amish food is simply wonderful! I have this recipe from a great cookbook called The Best of Amish Cooking by Phyllis Pellman Good.
Corn Fritters are of two main varieties - doughy little balls, laced with corn that are deep fried and, the pancake type that are made of more corn than batter and browned in a skillet. Family tradition determines which kind are served. Nutrition would nod in favor of the pancake variety.
Corn Fritters are of two main varieties - doughy little balls, laced with corn that are deep fried and, the pancake type that are made of more corn than batter and browned in a skillet. Family tradition determines which kind are served. Nutrition would nod in favor of the pancake variety.
Ingredients
- 2 c
- fresh corn, grated
- 2 large
- eggs, beaten
- 3/4 c
- flour, sifted
- 3/4 tsp
- salt
- 1/4 tsp
- pepper
- 1 tsp
- baking powder
How to Make Amish Corn Fritters
- 1Combine corn and eggs.
- 2Sift together into the corn and egg mix the flour, salt, pepper and baking powder.
- 3Drop corn mixture from tablespoon into a 1 inch of melted shortening. Brown until golden on both sides, turning once.
