27 February, 2014
Corn Fritters – Noreen’s Recipe
1 cup fresh or canned corn, drained
1 egg yolk, lightly beaten
½ cup plus 2 tablespoons flour
½ teaspoon salt
½ teaspoon baking powder
1 dash paprika
1 egg white, beaten stiff
Chop the corn, drain and put in a medium sized mixing bowl. Add the beaten egg yolk.
In a small bowl, sift the flour with the salt, baking powder and paprika.
In a separate small bowl, beat the egg white until foamy.
Stir the flour mixture into the corn mixture. Fold in the stiffly beaten egg white.
Dip batter by tablespoons and slide it into the heated shortening. (Frying temperature should be 375°.) When the edges start turning brown, flip over with a spatula. Fry until golden brown, from 3 – 5 minutes.
Drain on a paper towel. Serve immediately.