Corn Fritters

Ingredients

• each cup of corn pulp cut from the cob
• one beaten egg
• a tablespoon of milk
• flour to make a stiff batter, about one-fourth cup
• Season highly with salt
• and pepper

Method

1. 1

   To each cup of corn pulp cut from the cob add one beaten egg, a tablespoon of milk (omit if corn is young and juicy), and flour to make a stiff batter.

2. 2

   Season highly with salt and pepper, and fry in small portions on a griddle or in deep fat.

3. 3

   Serve as a border for a platter of meat.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 65. The excerpt below is the record exactly as published.

Corn Fritters. To each cup of corn pulp cut from the cob add one beaten egg, a tablespoon of milk (omit the milk if the corn is young and juicy), and flour to make a stiff batter, about one- fourth cup. If cooked corn is used a little more milk should be added. Season highly with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.