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Amish Corn Fritters Recipe

by CookEatShare Cookbook

Ingredients

4 lg. ears corn 2 large eggs, separated 2 T all-purpose flour

1 T sugar Salt and freshly grnd pepper Unsalted butter

Directions

1. Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob.Put all the corn kernels, pulp and juice into a bowl. The mix will resemble scrambled large eggs. Beat the egg yolks in a large bowl till light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn.
2. Beat the egg whites in a large bowl till stiff. Fold them into the corn mix. Heat a heavy frying pan or possibly griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the frying pan and cook till golden brown.
3. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.

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