Saturday, June 4, 2016

Corn Fritters....more clouds....warm

Since we are knee deep in the "Everything Season" of eggs, we have
eggs everyday for lunch. Mostly egg or egg and cheese sandwiches, or
on a less hectic day, pancakes.  The other day my husband said he
couldn't face another egg!  Well, after a few minutes reflection, I
thought "All of life is Rearranging" so I rearranged his eggs this
way. This is one of my favorite recipes from the Good Housekeeping
Cook Book my Mom gave me when I got married.

3 egg yolks
1 2/3 cup whole kernel corn, drained
dash salt and pepper
1/4 cup flour
3 egg whites, stiffly beaten
Beat egg yolks until light, mix in corn, salt & pepper. Fold in egg
whites. Oil a cast iron pan and spread as if  pancake batter, cook
until brown both sides. We like ketchup with them. Also a sprinkle of
smoked Paprika is nice.

You can find our "Everything Season" Cookbook download here:


1 comment:

  1. Lovely: scrumptious: brought back many memories, sufficient to suggest to me that I remember to go buy a head of corn (tins would be too many just for one these days!) so I can do a similar meal for myself! Love egs - any which way!! Thanks for sharing.


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