Corn Fritters
Cuisine: Southern
Serves: 4
  • ½ cup fresh corn
  • 1 tsp. finely diced onion
  • ⅓ cup finely diced red bell pepper
  • ⅓ cup sifted all purpose flour
  • ½ tsp. baking powder
  • 2 large eggs, separated
  • ½ tsp. salt
  • 2 tablespoons milk (or cream)
  • Cayenne pepper to taste
  • cooking oil
  1. Fill a skillet about 3 inches deep with oil. Heat to about 375 or flick a little water into the oil and if it spatters it's hot enough.
  2. Cut the corn off the cob.
  3. Sift the flour with the baking powder. Stir in the salt, cayenne, corn, egg yolks and milk.
  4. Beat the egg whites until stiff, then fold into the corn mixture.
  5. Drop by spoonfuls into the oil. Turn them when they brown (about 2 minutes).
  6. Remove and drain on paper towels.
  7. Serve at once.
Since the frying time is short, make sure the dice is quite small so it will fully cook.
Recipe by The FrangloSaxon Cooks at