The National Cook Book, 9th ed.

by Hannah Mary Peterson

CORN FRITTERS.

164. One tea cupful of milk,
Three eggs,
One pint of green corn grated,
A little salt,
As much flour as will form a batter.

Beat the eggs, the yelks and whites separate. To the yelks of the eggs add the corn, salt, milk, and flour enough to form a batter, beat the whole very hard, then stir in the whites, and drop the batter, a spoonful at a time, into hot lard, and fry them on both sides of a light brown color.