Author Notes: 1 Beaten egg
2 tsp. sugar (can be left out if you want them more savory)
kernels from two ears of corn (or 2 cups of creamed corn, just leave out the 1/2 C of milk–if it’s winter time)
1/2 tsp. Baking Powder
1/3 tsp salt
1/8 tsp pepper
1 Tbsp melted butter
1 Cup flour
1/2 Cup milk as liquid (can be adjusted. Batter should be like thick pancake batter)
Combine corn, egg, sugar, salt and pepper. Mix in melted butter. Sift flour and baking powder and add to mixture. Pour in milk and stir. Batter will be on the thick side
Drop by Tbsp into 3 or 4 inches of hot oil in frying pan. Crisco is good, but I have used corn oil. Fry 5 or 6 at a time. Do not let them stick to bottom of pan. Cook until medium golden brown, about 3 or 4 minutes. Put in paper bag with paper towels to drain oil. Let steam for a couple of minutes.
Serve hot with real New England Maple Syrup.
This recipe was given to me by my sister in law. She got it from a good friend of hers. This is a really good way to use up those extra ears of corn that are left after everyone has gorged themselves at dinner! Nothing gets wasted in a New England household. —creekpaddler
Serves: two if only entree, four hungry people
cups corn off the cob
teaspoon baking powder
tablespoon melted butter
cup sifted flour
dash milk, approximately
- Combine corn,egg, sugar, salt and pepper and melted butter.
- Add sifted flour, milk and baking powder. Batter will be like thick pancake batter, not runny.
- If runny, add flour.
- Melt Crisco in cast iron frying pan to depth of 3 to 4 inches. Or use Corn Oil, or Canola oil. A cube of bread dropped into the hot oil should brown and bubble quickly.
- Drop by tablespoons into the hot oil. Fry 5 or 6 at a time to avoid crowding. Do not let them stick to the bottom of the pan. Cook until a golden medium brown, turning them halfway through.
- Put in paper bag with paper towels to soak up extra oil. Let them steam for 2 to 3 minutes.
- Serve hot with real New England maple syrup.