Thelma's Corn Fritters
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 2/3 cps cooked or canned whole kernel corn
1/2 tsp salt
1/8 tsp pepper
1/4 cp sifted all-purpose flour
6 tbsp fat
1 - Beat egg yolks well.
2 - Add corn, salt, pepper, and flour.
3 - Mix thoroughly.
4 - Whip egg whites until they stand in stiff peaks when beater is withdrawn.
5 - Fold corn mixture into whites.
6 - Drop by tablespoon into hot fat in skillet.
7 - Cook on both sides until brown and done.
Makes 6 servings.
A brunch favorite at our house. Especially good with Canadian bacon
or pot roast. Sometimes served at breakfast with real Vermont maple
syrup and crisp brown sausages.