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From the book The Heritage of Southern Cooking


  • 2 ears tender fresh corn
  • 1/3 cup sifted all-purpose flour
  • 1/2 tsp. baking powder
  • 2 eggs, separated
  • 1/2 tsp. salt, or to taste
  • Cayenne pepper to taste
  • Oil for deep-frying


  • Cut the corn from the cobs and scrape the cobs well to extract the milk.
  • You should have 1/2 cup corn.
  • Sift the flour with the baking powder and mix it with the corn and the egg yolks.
  • Add salt and cayenne pepper.
  • Beat the egg whites until stiff but not dry and grainy.
  • Fold them into the corn mixture.
  • Drop the batter by tablespoonfuls into deep, hot, fresh oil, about 375 degrees F.
  • Cook the fritters until they have browned on one side, about 2 minutes.
  • Turn, and when both sides are golden brown, remove with a slotted spoon and drain on paper towels.
  • Serve at once.
  • Serves 4

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