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Oct 18, 2006 07:57 PM

Corn fritters

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!

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  1. 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.

    1. 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?

      1. 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.

        1. 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.

          1. 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.