by Kathy Hamman Miller
Grandma always used the cut kernels from the left over cob of sweet corn for this yummy breakfast treat, or you can use 2 cups drained canned corn, saving the liquid. Add enough milk to the liquid to make one cup.
Stir in the following dry ingredients:
1 1/2 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
Last but not least, add the corn.
Heat the oil, which should cover the bottom of your skillet a couple of inches, for frying the fritters to 365 degrees in your favorite skillet. Drop fritter batter by spoonfuls into heated oil and fry until golden brown on each side. Drain on paper towel. Drizzle with honey or syrup.
Enjoy!
What time do you eat breakfast? Just something this simple not only makes your mouth water, but it opens your mind to all sorts of possibilities.
We used to make corn meal muffins and add whole corn to the batter – or shredded cheese.
We used to make this recipe with apples too. Just add a little apple cider or sauce to the milk to make the 1 cup of liquid you add to this recipe. The possibilities are endless!
Sounds very yummy to me. Someone in my house might like them with a little butter; she says butter is her favorite food group. She likes grapes too, if they’re fixed right (fermented). I think I’ve had these, long ago, and they were yummy.
Maple syrup is the favorite at our house! Again, the possibilities are endless.