Recipe: Corn Fritters and Corn Fritters or Corn Oysters with Fresh or Canned Corn

Hi Gary
Here are 2 recipes for Corn Fritters. I hope that this is what you are looking for. Our favorite "sugar shack" serves corn fritters as well as pancakes during sugaring season. They are delicious. The first is from my mother's My New Better Homes and Gardens Cookbook c 1930, 1937!!

Corn Fritters

1 c. flour
1 tsp. baking powder
3/4 tsp salt
2 beaten eggs
1/4 c. milk
1 1/2 c. drained whole kernel corn
2 tsp shortening, melted

Sift flour with baking powder and salt. Combine eggs and milk, add dry ingredients, and mix smooth. Stir in corn and shortening, Drop from a tablespoon into deep, hot fat (375 degrees F). Drain on absobent paper. Serve warm with maple syrup or sprinkle with confectioner's sugar. (Serves 4 - 6)

This second recipe is from my Joy of Cooking Cookbook.

Corn Fritters or Corn Oysters With Fresh or Canned Corn About 16 Fritters

For best results, make the batter immediately before using it. Drain, then mash with a potato masher:
1 c. freshly scraped corn or canned, cream style corn
Beat until light and add:
2 eggs
Add:
6 Tbl. flour
1/2 tsp double acting baking powder
1/4 tsp. salt
1/8 tsp nutmeg
Melt in a small skillet:
3 Tbl butter
When it has reached the point of fragrance, add batter with a tablespoon. Permit the bottom of the cakes to brown, reverse them and brown the other side. Serve at once with maple syrup, honey or mushroom sauce.