This is an old family favorite from when I was growing up. We always looked forward to the Monday after Easter because we knew we'd be having leftover ham and corn fritters drizzled with syrup. So good!
2 eggs, separated
1/2 c. milk
1 1/3 c. flour
2 t. baking powder
3/4 t. salt
1/4 t. paprika
1 can corn, drained (about 1 cup)
Beat 2 egg yolks until light. Add milk, flour, baking powder, salt, paprika and corn. Beat 2 egg whites until stiff and fold into batter. Heat oil in a heavy skillet. Drop spoonful of batter into hot oil. Fry each side until golden brown. Serve with leftover ham with syrup.
No comments:
Post a Comment