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

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