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Recipe exchange: Emma’s corn fritters and a trio from our readers

The Morning Call
The Morning Call
The Recipe Exchange put out a request for corn fritter recipes. We also did our own testing. Jennifer Sheehan/Of The Morning/Morning Call

Food can be like a time machine.

I was a small girl, sitting at a table at my grandmother’s Northeast Philadelphia home. I was helping her shuck ears of corn and carefully slicing off the kernels for what was one of my favorite foods to eat — her corn fritters.

That’s memory will always be with me, making and eating those corn fritters with my grandmom.

I’m not afraid to say that was decades ago, but that memory sticks with me. And like a lot of our grandmothers’ recipes, that one wasn’t written down. She just knew how to make it.

My mom, Pam Watson, recently made a batch of fritters, trying to figure out what the ingredients were. The first round was close but no cigar.

So she got some recipe books out and we fooled with the recipes. We knew grandmom’s fritters weren’t quite a pancake but not a crepe either.

A little more milk, a little more flour and a bit of sugar and we think we came up with what was her recipe. Of course, nothing compares to the way she made them because it’s all part of that memory ... that tradition.

But we feel like it’s pretty close. Here’s our recipe:

Emma’s Corn Fritters

What you’ll need

1 egg

3/4 cup of milk

3/4 cup of flour

1 tsp. baking powder

1 tsp. salt

2 cups raw corn

1 tsp. sugar (optional)

Combine dry ingredients (flour, baking powder, salt, sugar). In a separate, larger bowl, beat egg into milk. Then slowly add flour but be careful not to overmix. Fold in corn.

Preheat a shallow layer of vegetable oil into a skillet on medium heat. Using about three tablespoons of batter, drop carefully into the hot oil and fry till golden brown on both sides. Centers should feel cooked through.

Readers’ recipes

I received so many really lovely emails from readers, with their own versions of the fritter recipes. Most folks also remember making them with family.

I picked three below and each has something slightly different. (I wish I could run them all).

Here’s the first one:

“My grandmother made these, then my mom and now me. My family just loves them and they are something we look forward to every summer,” wrote Donna Orta of Whitehall Township.

Corn fritters

What you’ll need:

6 ears of corn cut off the cob (cut into a large bowl)

Mix together in a separate bowl

2 eggs (well beaten)

2 TBS milk (beat again)

4-6 Tbs flour

1/4-1/2 tbs. baking powder

salt and pepper to taste

Cut the corn off the cob and put into a large bowl.

In another bowl, beat two eggs. Add the milk and beat again. Add the flour. Start with 4 tbs. and add more but be careful to make sure it’s not getting too thick. Mix then pour over the corn and mix.

Add butter to a frying pan and allow to melt. Then drop in batter and fry until brown, flip only once.

Makes about 18-24 fritters.

Janet Errickson’s corn fritters

Kathy Bast of Palmer Twp. sent in this recipe. “This recipe was my mother’s and luckily enough, I had her write it down for me before she died,” she said. “These definitely come out more like a pancake than a crepe. They’re loved by everyone I make them for. I usually double or triple this recipe since they’re such a fave in my house.”

She said her mom would serve the fritters the Dutch way, with Karo syrup.

“However, my husband eats his with Romano cheese,” she wrote. “Definitely not the PA Dutch way to eat them.”

What you’ll need:

2 cups corn

2 tsp. baking powder

1/2 cup flour

2 beaten eggs

1/2 tsp. salt

A pinch pepper

1/2 cup milk

Shortening for frying

Sift dry ingredients. Add corn and liquid, mix well. Fry in shortening over medium heat.

Kathie Strella’s grandmother’s recipe

“This is my grandmother’s recipe from the early 1900s,” wrote Kathie Strella of Allentown.

What you’ll need

2 cups corn

1 beaten egg

1 1/2 teaspoon sugar

1/3 teaspoon salt

1/8 teaspoon pepper

1 tablespoon butter

1 cup flour

1 teaspoon baking powder

1/2 cup milk

Combine ingredients. Pour vegetable oil into heavy skillet to a depth of three inches. Heat to 375 degrees. Drop fritters into hot oil 2-3 tablespoons at a time. Cook until golden brown 2-3 minutes on each side.

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