Corn Fritters No. 1

1 cup canned corn

1 well beaten egg

1/4 cup flour

1 teaspoon sugar

Salt and pepper

Process

Mix corn, flour and sugar together, add well beaten egg, season highly with salt and pepper and drop on well buttered hot griddle about the size of N. Y. Counts. Brown on one side and then turn and brown the other. Serve with fried chicken or chicken croquettes.

Corn Fritters No. 2

1 cup corn cut from cob

1 cup flour

1 teaspoon salt

Few grains cayenne

1 teaspoon sugar

1/2 cup milk

1 tablespoon olive oil

1 egg lightly beaten

Process

Beat egg thoroughly; add remaining ingredients in order given. Drop by tablespoonfuls into deep, hot fat. Cook six to eight minutes, turning often. Drain on brown paper and serve surrounding broiled chicken. These fritters may be cooked on a well greased, hissing hot griddle as Corn Fritters No. 1.

Sweet Corn Fritters No. 3

1 cup sweet green corn pulp

2 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon sugar

1 cup pastry flour

1 1/2 teaspoons baking powder

Whites 2 eggs

Process

With a sharp knife score the kernels of Golden Bantam corn lengthwise of the cob; with the back of knife press out the pulp; then measure. To pulp add the yolks of eggs beaten until thick and light, then the seasonings. Add flour sifted with baking powder. Then fold in the whites of eggs beaten until stiff. Drop by rounded tablespoons into hot fat, fry until evenly browned, turning often while frying. Drain on brown paper and serve at once.

Corn And Celery Fritters

1/2 cup finely chopped canned corn

1/2 cup finely chopped celery

1 egg well beaten

1/4 cup flour

1 teaspoon sugar

Salt and pepper

Process

Mix ingredients in the order given. Mix thoroughly. Drop by small spoonfuls on a hissing hot, well greased griddle. Brown on one side, turn and brown the other. These fritters should be about the size of individual butter plates.

Corn And Oyster Fritters

1 cup canned corn

1 egg well beaten

1/2 teaspoon salt

1/2 teaspoon white pepper

1/3 cup cream or rich milk

1/2 cup pastry flour

1/2 teaspoon baking powder

1 cup oysters

Process

Chop corn very fine, add ingredients in the order given (except oysters). Mix thoroughly. Bring oysters to the boiling point in their own liquor; let cook one minute, drain and dry them between towels. Take up a tablespoonful of the batter, make a depression in center, lay an oyster in it, sprinkle with salt and pepper; cover with more batter. With a small spatula or teaspoon scrape the fritter into a well greased, hissing hot frying pan; repeat until there are as many fritters in pan as can be conveniently turned. Let fritters cook until browned on one side, then turn and brown the other side. There should be plenty of fat in pan. Tried-out fat, salt pork fat is best for this purpose.

Corn Oysters

2 cups green corn pulp

1 tablespoon melted butter

1/4 teaspoon salt

1/2 teaspoon sugar

2 eggs well beaten Pepper and flour

Process

With a sharp knife cut through the kernels lengthwise of the cob; scrape out the pulp with the back of a silver knife; add butter, seasoning, eggs, and lastly sufficient flour to shape in small cakes the size of N. Y. Counts. Saute in tried-out salt pork fat or butter. Brown on one side, then turn and brown the other side.