Wednesday, August 3, 2011

MrsDrPoe: Corn Fritters

Today's What's for Dinner post could actually be an appetizer or side dish: Grandmama Wolgemuth's corn fritters. When I visited the great state of PA a few weeks ago, my uncle mentioned these in passing, and I knew I needed to get the recipe because 1) everything my grandmother makes is superb and 2) Papa Poe loved the corn fritters we ate in Gatlinburg last year. So without further ado...

Ingredients: 2 large ears of corn (as dry as possible), 1 egg, 0-4 tablespoons of flour, and oil for frying (not pictured).

Remove the corn from the cob by grating each ear; you should have approximately one cup of corn when you finish.

Beat the egg in a small bowl, and add the corn. If the corn wasn't very dry, add a few teaspoons of batter to stiffen the mixture slightly; the drier the corn, the less flour that you need to add. Drop by spoonfuls into hot oil.

After a minute or so, flip the fritters. After the fritters are cooked through and golden brown, remove them from the oil and let them drain on a papertowel. Serve with ketchup or maple syrup (Papa Wolgemuth's and my favorite fritter-dip).

Notes: This recipe (which makes about 10 half-dollar sized fritters) is not exact; try to stick to the 1 egg to 1 cup corn ratio and to add as little flour as possible when trying to obtain the thicker consistency that holds together when dropped into the oil. To dry my corn, I leave shucked ears in the refrigerator (uncovered) for several days. In the future I'd like to try this recipe with other produce (apples, etc.); I'll be sure to post my results!


  1. You can also add or dip it with jam, fruit, honey, cream, or even creamed corn, baked and served with maple syrup.