My Aunt Dot sent me this recipe way back during Corn Week, but I didn’t get a chance to try making them until tonight. With maple syrup and a fried egg, these are the perfect breakfast for dinner!
Aunt Dot’s Corn Fritters
Cut and scrape kernals from 5 ears of sweet corn (about 2 1/2 cups).
Place corn and pulp in a large bowl, then stir in:
- 2 large egg yolks, lightly beaten
- 2 Tbsp flour
- 1 Tbsp sugar
- 1/4 tsp salt
- 1/8 tsp black pepper
Beat in another bowl until peaks are stiff but not dry:
- 2 egg whites
Fold the egg whites into the corn mixture. Heat in a large nonstick skillet on high heat until hot:
- 2 Tbsp butter or vegetable oil
Drop in the batter, a heaping tablespoon at a time. Reduce the heat to medium and cook until browned, about 2-3 minutes. Turn once, do not pat the fritters down. Cook the second side until browned. Take care not to overcook them. Serve immediately.