Kentucky-style
Corn Fritters
- 2 cups corn kernels, uncooked (4 ears fresh
corn or frozen or canned niblets, drained)
- 2 eggs
- 1-teaspoon sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- Sprinkling of freshly grated nutmeg
- 1/4 to 1/2 cup all-purpose flour
- Vegetable oil and/or bacon drippings
- Butter and maple
syrup or Confectioner’s
sugar
|
This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
|
In a mixing
bowl, beat the eggs and add the corn kernels, sugar,
baking powder, salt and nutmeg; blend well. Starting
with 1/4 cup flour, add it to the corn
mixture, stirring to blend it in to make the batter;
keep adding flour until it is a thick mixture.
In a skillet, heat the oil and/or
bacon drippings and drop the batter by tablespoonfuls.
Cook till golden brown on one side,
then turn over and brown
the other side. Serve with butter and maple syrup
or sprinkled with confectioner’s sugar.
This amount will yield about 16 fritters.
