1881 - What Mrs. Fisher Knows About Old Southern Cooking

Corn Fritters

DDV CULINARY

To one dozen ears of corn
add three eggs,
half a teacupful of powdered crackers,
one tablespoonful of sifted flour.

Cut off the corn very lightly from the cob--say half of the grain--
and then scrape the other half clean off with a knife.
Add the crackers to corn and beat together light.
Beat the eggs light and add with the flour and a quarter of a teacupful of sweet milk.
Season to taste and beat the whole light.
Have your lard or butter hot when you go to fry,
and drip the batter into the hot fat from off the end of a spoon,
letting it fry quick and brown.
Have young and tender corn.
The fat ought to be hot enough to brown the fritters in two minutes.