Corn Fritters
📜 Collection: Unknown Three | ✍️ Attribution: Unknown | 📂 Category: Snacks Golden deep-fried corn fritters made with sweet canned corn and lightened with whipped egg whites. Crisp on the outside and fluffy inside, they make a wonderful vintage snack or side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 4 Servings |
🔪 Key Equipment
- Deep fat fryer or heavy pot
- Deep-fry thermometer
- Sifter
- Mixing bowls
- Hand mixer or whisk
- Slotted spoon
- Paper towels
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Corn | canned, chopped and drained |
| 5/8 Cup | Flour | sifted |
| 1/2 Teaspoon | Baking Powder | |
| 1/2 Teaspoon | Salt | |
| Few Grains | Paprika | |
| 1 | Egg | separated |
Instructions
Step 1: Prepare the Corn Base
- Chop and thoroughly drain the 1 cup canned corn.
- In a bowl, mix and sift together the 5/8 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and a few grains paprika, then stir into the chopped corn.
Step 2: Incorporate Egg
- In a small bowl, beat the 1 egg yolk until thick and light, then blend it into the corn batter.
- In another bowl, beat the 1 egg white until stiff peaks form, then gently fold into the mixture.
Step 3: Fry to Golden
- Heat deep oil or fat to 390°F.
- Drop the batter by spoonfuls into the hot fat and fry until cooked through, puffed, and golden brown.
- Remove with a slotted spoon and drain on paper towels before serving hot.
💡 Make-Ahead & Storage: Best served immediately after frying for maximum crispness. The dry ingredients and corn can be prepared ahead, but fold in the beaten egg whites just before frying.
Original Recipe Scan
