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Marmys Corn Fritters

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Ingredients

Adjust Servings:

	4 large ears of corn
	2 tablespoons all-purpose flour
	2 eggs, separated
	1 tablespoon granulated sugar
	salt and pepper
	chopped sweet onion, if desired

Nutritional information

185.6

Calories

37 g

Calories From Fat

4.2 g

Total Fat

1 g

Saturated Fat

105.8 mg

Cholesterol

56.5 mg

Sodium

33.4 g

Carbs

4 g

Dietary Fiber

8 g

Sugars

8.1 g

Protein

116g

Serving Size

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Marmys Corn Fritters

Name: Marmys Corn Fritters
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: American
Ingredients: : 4; : 2; : 2; : 1

Features:

Cuisine:

American

These were a nice change for a side dish. used frozen corn (thawed), which I roughly and very briefly pulsed in the food processor to make it a bit more pulpy like fresh corn. used two 12-oz bags and increased the other ingredients to make up for it. I threw in an odd half cup or so of leftover brown rice (which no one noticed) just to use it up. I added a bit of milk since I did not have the corn cob 'juice,' and although used more egg, I did not use all the yolks just to keep it lighter. I added garlic powder, onion powder, cumin, paprika, and a bit of cilantro. I found that these cooked better and faster if I was fairly scanty with each one and if I spread it out with a spoon. Also, after flipping, I found that squishing them out a bit was helpful. But they were great to work with, not sticky, and easy to do. I served them with green beans and some shredded BBQ-y chicken. Thanks. --M

50 min
Serves 4
Easy

Ingredients

Directions

Marmy’s Corn Fritters, My Family loves corn anyway and anyhow you fix it When I was little my marmy made these for me everytime we would visit now I make them for my grandson who loves them as much as I did! I have used frozen corn when I had no fresh was still good! Sometime we eat them as snacks or appetizers and use a sourcream and chive dip Guessing at prep time depends on how fast you are at cutting the corn off the cob , These were a nice change for a side dish used frozen corn (thawed), which I roughly and very briefly pulsed in the food processor to make it a bit more pulpy like fresh corn used two 12-oz bags and increased the other ingredients to make up for it I threw in an odd half cup or so of leftover brown rice (which no one noticed) just to use it up I added a bit of milk since I did not have the corn cob ‘juice, ‘ and although used more egg, I did not use all the yolks just to keep it lighter I added garlic powder, onion powder, cumin, paprika, and a bit of cilantro I found that these cooked better and faster if I was fairly scanty with each one and if I spread it out with a spoon Also, after flipping, I found that squishing them out a bit was helpful But they were great to work with, not sticky, and easy to do I served them with green beans and some shredded BBQ-y chicken Thanks –M, These are like my Mom’s recipe that I haven’t had in AGES! I never made them for myself before but I will from now on I made for breakfast, omitted the onion and served with sugar-free syrup Thanks for posting cinda Made for PAC Spring 2010

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Steps

1 Done	Cut the Kernels from 4 Ears of Corn, and Place Them in a Medium Bowl. Using the Back of a Knife,Scrape the Cobs Over the Bowl to Extract the Juices and Pulp. the Mixture Will Resemble Scrambled Eggs.
2 Done	Beat the Egg Yolks in a Large Bowl Until Light. Beat in the Flour,Sugar and Salt and Pepper. Stir in the Corn.
3 Done	Beat Egg Whites Until Stiff. Fold Them Into the Corn Mixture. Heat a Heavy Skillet Over Medium Heat and Grease Lightly. Drop the Batter by Small Spoonsfull Into the Hot Skillet and Cook Until Golden Brown.