335248 Wed Oct 18 19:57:18 -0700 2006 9 31 Home Cooking 0 1955474 In the 50's, my mother used to make corn fritters that were fantastic. She can't find her recipe, but thinks it involved separating the eggs and whipping then folding in the egg whites.They also had either canned corn or canned creamed corn. They were cooked on a griddle, not deep-fried.We ate them with maple syrup. Very yummy! Does anyone have a recipe for this style of corn fritter? Thanks! Wed Oct 18 19:57:18 -0700 2006 11534 The Librarian 1 1955525 I remember a recipe for corn fritters in last months Gourmet magazine that called for egg whites. It was deep fried, but I suppose you could just as easily pan fry them. Wed Oct 18 20:10:09 -0700 2006 1955474 34604 sweetie 1 1955542 I've never had corn fritters on the griddle (always deep fried balls) but growing up my dad would make Sunday pancakes, both regular for me and him, and corn pancakes for my brother and mother. I never liked it as a kid, but as I got older I started to love them! But it's a basic pancake recipe (or mix) with corn mixed in, then fried on a griddle. I always liked it with syrup but my mom would put mayo on it (weird, huh?) Maybe that's close to what you're talking about? Wed Oct 18 20:14:17 -0700 2006 1955474 16379 cincodemayo1 1 1955838 Hi, My nana made fabulous corn fritters fried on the griddle-- almost like very buttery, light pancakes (no sugar, though). I replicate them with the recipe from Joy of Cooking-- it calls for grated corn which is absolutely key. This way you get all the sweet corn meat and none of the tough kernel skin. She always served hers with fried red tomatoes-- just dip slices of red tomato in seasoned flour and fry in butter. They tend to get a little soggy, but that's part of the deliciousness... I have also done something a bit fancier by serving seared fish on top of the fritters with a mango salsa. Wed Oct 18 21:46:23 -0700 2006 1955474 36325 Procrastibaker 1 1955978 I have fond memories of corn fritters served with maple syrup - YUM! Mom used panacake mix -just less h20 and added a can of corn. done -Then in the oil and wella - fritters in minutes. Wed Oct 18 22:43:54 -0700 2006 1955474 11934 Kitchen Queen 1 1956227 here's another breakfast fritter: mix together: 2/3 cup of cornmeal, 1/2 cup all-purpose flour add: 1 cup buttermilk, 2 Tablespoons of melted butter, and one large beaten egg (you could separate the egg and whip the egg whites and then fold into the batter) add: one ear of corn, scraped (1/2 cup of fresh kernels) drop by spoonfuls on hot greased skillet serve hot with maple syrup or honey I like your mom's addition of canned cream corn and will add it to this recipe! thanks. Thu Oct 19 00:25:23 -0700 2006 1955474 13519 Cynsa 1 1956676 I think Cynsa's on the right track, but here's my recipe for 2 - 3 people, which has different proportions and you wind up with a really creamy corny tasting pancake. 4 cups corn 1/2 cup corn meal 1/2 cup flour 1/2 tsp salt 2 tsp sugar 1/2 tsp baking powder 1 large egg, slightly beaten 1/4 cup buttermilk 3 Tbl butter, melted, cooled It's important the way you get the corn off the cob and that it be from fresh corn on the cob. So I only make this during fresh corn season. You take a knife and slit each row of kernals and do this for the entire ear. Then you run the back, or dull part of the knife down cob, letting the corn milk drip into a bowl. This is some work, but the results are well worth it. In a large bowl combine all the dry ingredients. In a small bowl whisk the egg, buttermilk and butter. Add this to the dry ingredients and stir until just mixed. Lastly fold in the corn. Then you just cook this in a skillet like you would pancakes. Usually I decrease the dry ingredients slightly and increase the wet, this gives you a nice soft, milky consistency to the pancake. These are really great done in this manner. Thu Oct 19 03:57:51 -0700 2006 1955474 18057 Jambalaya 1 1956700 I have a 1950's-era Jewish food cookbook by Jenny Grossinger, of the long-gone Catskill Mountains hotel family; her recipe for corn fritters calls for separating the eggs, beating the whites to soft peaks, then folding into the rest of the batter. The first batch was always fine but the batter deflated a LOT while that first batch were frying, so the second batch was a disappointment. Two pans? Great big pan? Might have worked. I sort of abandoned the recipe because of the deflating batter; maybe I'll dig it out and try it again. Thu Oct 19 04:18:34 -0700 2006 1955474 17327 rootlesscosmo 1 1962893 I found a corn fritter recipe on an interesting site called "Cooking for Engineers", It's supposed to be the one that they serve at the E & O Trading Company, and is the only thing I liked the couple times I ate there. They sound sort of like what I've had in mind. Here's the link for all of you engineers (and non-engineers) out there: http://www.cookingforengineers.com/recipe.php?id=48&title=Corn+Fritters Sat Oct 21 19:02:47 -0700 2006 1955474 11534 The Librarian 2 1963235 That's very similar to the Jenny Grossinger version and the batter looks like what I remember from her recipe. They're good, but that batter will deflate... I think a big pan may be the secret, do the whole recipe in one batch before the egg whites can collapse. Sat Oct 21 23:08:25 -0700 2006 1962893 17327 rootlesscosmo