Aunt jeanne's corn fritters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cream-style corn |
| 2 | mediums | Eggs |
| 1½ | teaspoon | Salt |
| ¾ | cup | Flour; sifted with: |
| 1½ | teaspoon | Baking powder;, (I use only 1 tsp) |
| ¼ | teaspoon | White pepper |
Directions
I promised more of Aunt Jeanne's recipes too long ago. I've been serving this lately and everyone wants the recipe. It is important to note there is no cream in "cream-style corn". Delicious topped with a bit of yogurt or sour cream and a "pinch" of caviar with chopped chives.Makes about 40 small pancakes which are easily reheated for 5-10minutes if made ahead.
Combine; mix until smooth & drop by spoon into ⅛" cooking oil I tend to thin this down somewhat either with milk for dairy or broth for meat when using as a vegetable rather than an appetizer.
Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@...> on May 29, 1998