- 1 cup fresh or canned corn
- 1 egg yolk, beaten
- 1/2 cup and 2 tbls. all purpose flour
- 1/2 tsp salt
- 1/2 tsp. baking powder
- Dash of paprika
- 1 egg white, beaten stiff
Frying temperature - 375℉
Chop the corn. Drain. Add beaten egg yolk. Sift the flour with the salt, baking powder and paprika.
Stir into corn mixture. Fold in beaten egg white.
Dip batter by teaspoonfuls and slide into heated shortening. Fy until golden brown, from 3 to 5 minutes.
Drain. Serve immediately. Serves 4.
This was an often weekend breakfast my mother made for us as a kids. Always served with real maple syrup.