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Back to the Family by Art Smith
Corn fritters are a very popular batter cake in the heartland of America. You will find these cakes wherever corn is grown. Hove them fried in bacon fat—so delicious, but hard on the heart. I always serve them with crispy bacon because the sweetness of the corn next to the saltiness of the bacon is the best.
Makes 1 Dozen Fritters



    • Canola Oil
    • 2 large eggs, beaten
    • 1½ cups buttermilk
    • Salt and pepper
    • 1 (16-ounce) can cream-style corn or 4 ears fresh corn, cut off the cob
    • 1½ cups self-rising flour
    • 1 teaspoon sugar

    • Butter
    • Maple syrup


1. In a nonstick skillet, add enough canola oil until it is about 1/4-inch deep. Place over medium heat.

2. Meanwhile, in a large bowl combine the eggs, buttermilk, salt, pepper, and corn. Mix well.

3. Sift the flour into the bowl and then add the sugar. Mix well.

4. Test the heat of the skillet with a little batter. If the batter sizzles, it's ready. Drop 3 tablespoons of batter into the hot oil, and fry 2 to 3 minutes per side.

5. Remove and place on paper towels to absorb the excess oil.

Serve with butter and maple syrup.


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