Southern Style Corn Fritters

[Guest guest]

Southern Style Corn Fritters

 

6 ears freshly shucked corn

4 eggs

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups vegetable oil for frying

 

Remove all silk from corn and cut raw corn from the cob over a large bowl.

Scrape the juice from the cobs into

the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a

batter the consistency of thin pancake

batter.

Heat oil in an electric skillet to 325 degrees. If using a large skillet on

the stove, preheat oil

to medium high heat. There should be enough oil in the pan to cover the

fritter. Use a large serving spoon to

make 4 pancake sized fritters at the same time. Fry for about 5 minutes on

each side or until golden brown.

Drain on paper towels and serve warm.

Makes about 10 fritters.