Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.—Mrs. Dr. J.
Corn Fritters.
8 large ears of corn, cut three times (not grated).
2 eggs.
1 teacup sweet milk (or more, if the corn is not juicy).
2 teaspoonfuls flour.
Salt and pepper to taste.
Make the mixture the consistency of a soft batter, and fry in lard or butter.—Mrs. A. W.
Corn Fritters for Breakfast.
Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry.—Mrs. A. P.