I must be feeling nostalgic lately because I am making so many recipes from my childhood recently. Corn fritters were always a huge favorite for all seven of us kids growing up. We often had them on Sunday nights for dinner after begging all day long for either these or my mom’s sourdough scones. Since the scones required a starter, these often won and were never a disappointment.
My kids love them just as much as I did way back in the day. Their favorite way to eat them is rolled in cinnamon sugar or dipped in maple syrup. I prefer the former or raspberry freezer jam. I know most of you are appalled that I served these for dinner since they are anything but healthy but feel free to blame my mom…..
1 1/3 C flour
2 Tb sugar
1 tsp baking powder
1/2 tsp salt
15 oz can of corn
2/3 C of milk
1 tsp worcestershire sauce
1/8 tsp pepper
1. Heat cooking oil or vegetable shortening in a deep pan to prepare for frying.
2. Combine dry ingredients in a bowl. Add wet ingredients and mix with a whisk until well combined.
3. Drop by tablespoon into hot oil and allow to get deep brown on one side before flipping to the second side to cook. Drain cooked fritters on paper towels. Serve immediately.