CHEESE-CORN FRITTERS
1 1/2 cups sifted all-purpose flour
2 eggs, beaten
2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups shredded sharp Cheddar cheese
2 eggs, beaten
1/2 cup milk
1 1/2 tablespoons melted shortening
1 cup drained whole-kernel corn
Fat for deep frying
Tomato sauce or syrup (optional, for serving)
Combine flour, baking powder, salt, pepper and cheese.
Combine eggs, milk and shortening. Add corn to liquid mixture.
Add to flour mixture stirring until flour is well moistened.
Drop by spoonfuls into deep hot fat (375 degrees F) and fry until browned (about 3 or 4 minutes), turning frequently. Drain on absorbent paper.
Serve hot with tomato sauce or syrup for dipping, if desired.
Makes about 18 fritters
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
1 1/2 cups sifted all-purpose flour
2 eggs, beaten
2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups shredded sharp Cheddar cheese
2 eggs, beaten
1/2 cup milk
1 1/2 tablespoons melted shortening
1 cup drained whole-kernel corn
Fat for deep frying
Tomato sauce or syrup (optional, for serving)
Combine flour, baking powder, salt, pepper and cheese.
Combine eggs, milk and shortening. Add corn to liquid mixture.
Add to flour mixture stirring until flour is well moistened.
Drop by spoonfuls into deep hot fat (375 degrees F) and fry until browned (about 3 or 4 minutes), turning frequently. Drain on absorbent paper.
Serve hot with tomato sauce or syrup for dipping, if desired.
Makes about 18 fritters
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
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