Momma's Corn Fritters

Nobody hardly ever makes fritters anymore. When my Momma was in a hurry, she’d make these here corn fritters with leftover fresh corn and serve ‘em up with a big tossed salad or slices of fresh tomatoes. Quick, easy, and so delicious!

Momma's Corn Fritters

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern

Serves: 4

PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

INGREDIENTS

1 egg (beaten)

¼ cup evaporated milk

1 ¼ cups flour

1 teaspoon baking powder

½ teaspoon each salt and freshly ground black pepper

1 teaspoon garlic (minced)

¼ cup ham (cubed / you can use 4 slices of sandwich ham )

1 cup corn kernels ( if you use canned, drain well)

1 tablespoon olive oil (for fryin’)

INSTRUCTIONS

1. In a big bowl, mix all the ingredients (except oil) until you have a thick batter.

2. Heat the oil in your cast-iron skillet*

3. Drop batter by tablespoons into the hot oil.

4. Cook for about 2 minutes, or until the tops are covered with bubbles and the edges are golden.

5. Carefully turn fritters over and cook for 2 minutes on other side ‘til golden.

6. Repeat ‘til all done.

*You can add another teaspoon of oil as needed for fryin’.

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