Home › Vegetables › Corn Fritters

Corn Fritters

I dozen ears of corn 2 eggs I teaspoonful of baking powder I cup of flour 1½ pint of milk 1/2 teaspoonful of salt 2 dashes of black pepper Score the corn down the centre of each row of grains, then with the back of the knife press out the pulp, leaving the hull on the cob. Do not grate the corn, as in that way you get the hull. To this pulp add the milk, the yolks of the eggs, salt, pepper and flour; beat well. Beat the whites of the eggs to a stiff froth, and stir them and the baking powder carefully into the mixture. Put lard or dripping into a frying pan; when hot, drop the mixture by spoonfuls into the fat. When brown on one side, turn and brown the other. Take out with a skimmer (do not pierce them with a fork, as it makes them heavy), drain on brown paper and serve very hot.