Tuesday, March 6, 2012

Kims Recipe Box: Corn Fritters

Corn Fritters

My mom would make corn fritters and it would be a treat for us. I had forgotten about them
when I ran across these recipes and I wanted to share them. My moms fritters were not smooth like pancakes they were lumpy with corn. Hers was more like the first recipe with the two kinds of canned corn.

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 (15.25 ounce) can canned whole kernel corn
  • 1 (14.75 ounce) can canned cream-style corn
  • 1 teaspoon lard or other cooking fat


  1. In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
  2. Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt,


1 egg
1/4 c. milk
1 c. Bisquick
1 can whole kernel corn, drained
Black pepper
Blend together egg, milk, and Bisquick. Stir in corn. Add pepper to taste.
In a wok or frying pan, heat 2 inches vegetable oil. Using 2 teaspoons, gently drop a rounded teaspoon of fritter batter into hot oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on paper towels.