The Boston cooking-school cook book

by Fannie Merritt Farmer

Corn Fritters

1 can corn

1 cup flour

1 teaspoon baking powder

2 teaspoons salt

¼ teaspoon paprika

2 eggs

Chop corn, and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper.