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 Yummy, golden brown corn fritters! |
 Using a corn grater to scrape the corn off the cob. |
 Corn and milky liquid from one ear of corn. |
 Basic rule of thumb: one egg and 1/2 cup of flour for every 2 ears of corn. |
 Old wooden corn grater my mom gave me years ago. |
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Pancake-like corn cakes! They are not sweetened so you just get the delicate sweetness of the corn (best in summer when the corn is season). They are a great way to use up older corn, too, but will be more savory!
Ingredientes
Direcciones
- Use a corn grater (creamer) to take corn kernels off the cobs. (A knife works, but it's not as good,) Kernels must be pierced, not cut off whole.
- Add the eggs, and flour. Stir together.
- Season with salt and pepper.
- Fry in a little hot oil, like for a pancake, on both sides.
- Remove to serving plate.
- Makes a great side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 24 servings | |
| Calories 24 | |
| Calories from Fat 6 | 25% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 9mg | 0% |
| Potassium 32mg | 1% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.31g | 0% |
| Protein 1.22g | 2% |
Evaluaciones
27 de Septiembre de 2012
If you love the taste of fresh corn, this recipe can't be beat. Just salt to taste and savor the flavors and aroma. Grandma Koehler knew her corn and this was one of her most fabulous treats. I've been asked what to pour on it (like syrup and such) and the answer is that the love that grandma poured on it was more than sufficient. Simple yet full bodied flavor.Yo he cocinado/probado esta receta
Comentarios
29 de Abril de 2011We used to have them a lot in late summer and fall. Grandma often made crab cakes, or fresh fish, and lots of corn fritters to go with (them). Instead of a salad, they just cut up a couple of fresh tomatoes out of the garden. PA Dutch (German) foods were always very basic, with fresh ingredients, and few spices. Saffron was as wild as it got (mostly used in chicken dishes). And, my grandpa grew the saffron flowers, a type of crocus, his garden. Unlike Italian cooking which has grown in popularity, I fear that the cooking I grew up with will be lost as it has not been passed on to this generation of "heat and eat" people. So sad!
28 de Abril de 2011This is a wonderful old recipe. As simple as it gets and probably 200 years old. As American as it can be, this is a welcome addition to any stew, roast or soup recipe. A great addition to any cook's recipe box. Thanks for sharing this, Jann! This will be so good with homemade applesauce and a pulled pork dinner.1 reply
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