Amish Corn Fritters RecipeOrigin: Amish Period: Traditional |
Ingredients:
4 large ears of corn 
Amish Corn Fritters Preparation:Method:Cut the kernels from two of the ears of corn. This is easiest to do if the corn is stood upright on a large plate and you slice downwards in a single, steady, stroke. Once the kernels have been cut off, scrape the cobs to extract any juice. Then grate the kernels from the remaining 2 ears (you will have a pulpy mixture). Place the kernels, along with any pulp and juice in a bowl. Meanwhile beat the egg yolks in a large bowl until light and fluffy then add the flour and sugar and season to taste. Stir the corn into this mixture Now beat the egg whites in a bowl until stiff and fold into the corn mixture. Heat a large frying pan over medium heat until hot then melt a small knob of butter and drop the corn batter by the tablespoon onto the pan. Fry until golden (about 30 seconds a side). Transfer the cooked fritters to a lightly-greased oven-proof plate and store in a low oven to keep warm as you prepare the remaining fritters. |
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