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Corn fritters with fresh corn from Joy of Cooking (Sixth edition) by Irma S. Rombauer and Marion Rombauer Becker

  • corn

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Notes about this recipe

  • chefmichael on August 06, 2014

    Hmmm... 1 egg and 2 teaspoons of flour did not make a batter that bound enough to keep these together. Basically this is fried leftover corn. Good if your corn is super freshly leftover, but we wanted a more cake-like fritter here. We had less than 5 ears of leftover corn but more than 2.5 cups. Proportions seem off. Or perhaps Ohio sweet corn in season is bigger than what the recipe was tested with.

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