I love the taste of corn, especially butter and salt-slathered sweet corn on the cob in the summer. Mmmmmmmmmm, yum! But I’ll take corn in pudding, bread, or just plain with butter, thank you. Fresh corn is a summer staple in Amish kitchens because of its relative ease of cultivation and versatility. Corn muffins, anyone?
This is a really easy recipe that I enjoyed for lunch today. It’s out of the Amish Cook archives and really is meant to be used for fresh corn on the cob, but, heck I used 15 ounce can of corn instead of the ears. It turned out tasty just the same. Many of the Amish Cook’s recipes use fresh homegrown ingredients but can be adapted to store-bought products. I suppose you could sweeten the recipe and serve with syrup, but I just enjoyed them plain. Give `em a try and bring on summer for corn on the cob season!
Anyway, these fritters were good…I like mine really golden brown, but you don’t have to do them that long. On medium heat, you really just need a good 30 seconds or so on each side.
- large ears corn (or 1 15-ounce can of corn)
- 2 tablespoons all-purpose flour
- 2 eggs, separated
- 1 tablespoon granulated sugar
- Salt and pepper to taste
- Cut the kernels from 4 ears of corn and place them in a medium bowl. If you are using canned corn, just drain the juice before using. Using the back of a knife, scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
- Beat the egg yolks in a large bowl until light. Beat in the the flour, sugar and salt and pepper. Stir in the corn.
- Beat egg whites until stiff. Fold them into corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsful onto hot skillet and cook until golden brown.