Corn Fritters Recipe by Ruth Paget
Serves 4
Ingredients:
-1 beaten egg
-1/4 cup milk
-1 cup pancake mix like Bisquick
-1 (12-ounce) can drained whole kernel corn
-1 cup vegetable oil
Steps:
1-Mix egg and milk together.
2-Add pancake mix to the egg mixture. Stir mixture till there are no lumps left.
3-Add the corn kernels to the pancake mix. The batter will be heavy and lumpy.
4-Heat the vegetable oil in a frying pan till it sizzles.
5-Drop tablespoons of batter into the oil and cook for 4 minutes or until golden brown.
6-Drain fritters on a paper towel and serve.
Source: Rose Pennington – circa 1950s.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
