Posted on the Atlanta Journal-Constitution

Helena Hershberg's Famous Corn Fritters

Be careful -- these crispy morsels are addictive, with or without the butter and syrup. They're also extremely easy to make, as long as you have a deep-fat thermometer to regulate the temperature. The original recipe called for using a large kitchen spoon to drop the batter, but we recommend making smaller ones to ensure even cooking. These may be made several hours ahead and reheated briefly in a 350-degree oven.

Hands on time: 30 minutes Total time: 30 minutes Serves: 10-12 servings (makes 3 to 4 dozen 2-inch fritters)

Ingredients:

• 2 eggs
• 1 (15 1/4-ounce) can yellow corn, undrained
• 1/2 cup whole milk (non-dairy creamer may be substituted)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• Vegetable oil for deep-fat frying
• Butter and maple syrup or honey, optional

Instructions:

In a large bowl, beat eggs. Add corn with liquid. Stir in milk. In a medium bowl, sift together flour, salt and baking powder. Add dry ingredients to wet ingredients and mix together until blended. Line a plate with paper towels. In a deep skillet, heat about 1 inch oil to 375 degrees. Drop batter by tablespoonfuls into the hot oil until golden brown and crispy. Drain on paper towels. Serve immediately with butter and syrup or honey for dipping.

Labels: corn fritters

This entry was posted by Jacqui Pini, on Monday, June 8, 2009. You can leave your response .