RCI-SN.002.0076.001
Cathy's Mom's Corn Fritters
My mother obtained this recipe when she was on a Navy base in Germany in the 1940's. She is unsure of the date but this has been in our family since she obtained it. It is fabulous and easy.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultybeginner
Ingredients
- corn bread mix2 cups
- ½ cup
- canned corn drained½ cup
- ¼ cup
Method
1
Pour the corn bread mix into a mixing bowl and add the water and drained canned corn, stirring until just combined into a thick batter.
2
Heat the cooking oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.
3 minutes
3
Drop spoonfuls of batter into the hot oil, flattening each slightly with the back of the spoon to form fritter patties about ¼ inch thick.
4
Cook the fritters until the bottoms are golden brown, about 2-3 minutes.
3 minutes
5
Flip the fritters carefully and cook the second side until golden brown, another 2-3 minutes.
3 minutes
6
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil and serve warm.