Breads

Corn Fritters

  • 4 cups Fresh cooked yellow corn kernels
  • 1 large Egg
  • 1/2 cup Flour
  • 1/2 cup Fine Corn meal
  • 1 cup Water
  • 1 cup Oregano, chopped
  • 2 tablespoons Olive oil
  • ~ Salt and pepper to taste
  • ~ Oil for frying

    • Mix all ingredients together, except vegetable oil. Let stand in the refrigerator, for 1/2 hour. In skillet, on medium heat, add oil and fry corn mixture by dropping one large tablespoonful into the vegetable oil. When golden on one side (approximately 3 minutes), turn and fry for another 3 minutes until golden brown.

    Serve warm or at room temperature.

    Makes 16 fritters.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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