Beat egg; add corn, flour, baking powder and a pinch of salt (and a little grated onion, if you desire). Mix thoroughly and fry by spoonfuls until golden brown. Makes 7 fritters.
By Robin
Corn Fritters II
Ingredients
1 cup whole kernel or cream style corn
1 egg, slightly beaten
2 Tbsp. melted butter
1/2 cup milk
1 1/2 cups all-purpose flour
1 tsp. salt
1 Tbsp. sugar
Directions
Mix well and fry on hot griddle, till golden brown.
By Terri from NV
Corn Fritters III
Ingredients
1 1/4 cups unsifted flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 egg, separated
3/4 cup milk
1 1/2 Tbsp. salad oil
1 can whole kernel corn, drained
salad oil or shortening for deep frying
Directions
Sift flour with baking powder and salt. Beat egg white until stiff. In medium bowl beat yolk, milk and 1 1/2 Tbsp. salad oil until smooth. Gradually add flour mixture, beating until smooth. Fold in egg white, gently. Add corn and stir until well combined. In electric skillet, slowly heat oil at least 2 inches deep to 375 degrees F. Drop mixture in large spoonfuls (about 1/4 cup) a few at a time into hot oil. Deep fry, turning once, about 5 minutes or until golden brown. Drain on paper towels. Serve hot with hot maple syrup.
Should the egg white be beaten? Folding in gently (per instructions) would suggest that, but would like to know for sure. Thanks!
Editor's Note: One recipe says Egg Whites (stiffly beaten) in the ingredients, the other has to beat them in the instructions so in either case, I would say Yes.
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