This great recipe comes courtesy of Dorothy Vogelsong, a very good cook I interviewed back in January. She remembered her mother making these salty-sweet, doughnut-like treats regularly for their family in Pennsylvania.
Corn fritters are very easy to make; you just have to stand by the stove and control the action in the hot oil. Make sure you don’t overcrowd the pan with the dough—you don’t want the fritters touching each other. Work with two forks to turn the dough over.
- Makes about 36 corn fritters
- 1½ cups unbleached all-purpose flour
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons cold butter, cut into ¼-inch cubes
- 2 eggs, whisked
- 6 tablespoons milk
- 2¼ cups corn, fresh, or frozen and defrosted
- Vegetable oil
- Apple sauce
- In a large bowl, sift the flour, baking powder, salt and sugar. Work in the butter with your fingers until the mixture looks crumbly.
- Mix the eggs with the milk in a small bowl, and combine thoroughly with the flour mixture. Fold in the corn.
- Pour the oil into a large sauté pan to come up ½ inch high, and heat to medium-high. Using a tablespoon as a measure, drop the dough into the oil, and fry in batches until crisp and golden brown, about 1 minute per side. Drain on paper towels. Serve with the apple sauce.