NEBRASKA CORN FRITTERS
Another from the archives. I especially like this recipe because it uses a minimum of butter/oil. You can use any corn, drained canned, fresh, or frozen. Yesterday I used frozen - and I mean frozen, not even thawed! Good for apple fritters too, just add a little more sugar. Like all fritters, these are best just out of the skillet. These are so good, I don't think they will serve more than two people. Woman's Day Encyclopedia of Cooking, Volume 1, circa 1965. I believe I might have purchased these twelve volumes, one a week, from the A&P.
Provided by Jezski
Categories Breads
Time 25m
Yield 12-14 fritters
Number Of Ingredients 7
Steps:
- Mix together all ingredients except corn.
- Add 1-1/2 c drained whole corn. Mix all together.
- Heat 2 T margarine or butter. (Add a tiny amount of oil to keep margarine from burning).
- Drop batter by double tablespoons to make small oval cakes.
- Cook over medium heat about 5 minutes or until brown on both sides. Turn only once.
- The dough is a little wetter than pancake batter; that's OK.
- Cooking Tip: For APPLE FRITTERS add a little more sugar.
Nutrition Facts : Calories 37.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 31, Sodium 141.8, Carbohydrate 5.7, Fiber 0.4, Sugar 1.9, Protein 1.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love