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A traditional Pennsylvania Dutch breakfast
Corn fritters are a traditional Pennsylvania Dutch, Mennonite and German-American breakfast treat. They are much like a pancake, but with corn added. Eaten hot with maple syrup! I grew up with these, with my grandmother and mother, who both grew up in east-central Pennsylvania, making them.
In a hurry? You can cheat and - in part - use a mix. See this page for the faster method.
Just beat the eggs with a fork or whisk, and then mix in the flour, baking powder, milk, and corn.
There are two different styles to make the fritters: deep fried, like a funnel cake or hush puppy or pan fried like a pancake. For health reasons, I prefer the pancake method because I can use vegetable cooking spray and thereby use very little fat.
If you use oil, you will want 1 to 2 inches deep of hot oil, into which you drop (carefully, it splatters) tablespoonfuls of batter.
If you make them like pancakes, do the same except no oil just cooking spray or enough oil (1 tablespoon) in the pan to keep the fritters from sticking.
Just like a pancake or funnel cake, then only need a couple of minutes, flip[ping them over so they brown evenly on all sides.
Powdered sugar, maple syrup or plain, as you like! Of course, in PA, you would have "scrapple" as the side dish. Don't ask, let's just say scrapple is at sausage patty made from ever park of a pig except the squeal.
Above is the
2020 version of
the Ball Blue Book