Amish food is simply wonderful! I have this recipe from a great cookbook called The Best of Amish Cooking by Phyllis Pellman Good. Corn Fritters are of two main varieties – doughy little balls, laced with corn that are deep fried and, the pancake type that are made of more corn than batter and browned in a skillet. Family tradition determines which kind are served. Nutrition would nod in favor of the pancake variety.
To Make this Recipe You’Il Need the following ingredients:
Serves: Makes 12 Fritters
2 c fresh corn, grated
2 large eggs, beaten
3/4 c flour, sifted
3/4 tsp salt
1/4 tsp pepper
1 tsp baking powder
1. Combine corn and eggs.
2. Sift together into the corn and egg mix the flour, salt, pepper and baking powder.
3. Drop corn mixture from tablespoon into a 1 inch of melted shortening. Brown until golden on both sides, turning once.