Dorothy Shank’s Amish Corn Fritters

These fritters are from Bert Greene’s “Greene on Greens”. He got the recipe from a “motherly lady” of Pennsylvania Dutch heritage who once interviewed him for a local radio station in Niagara Falls. Bert says these airy fritters “virtually melt on the tongue. The recipe came my way by one of those supreme happenstances I generally call fate…These are simply the best corn fritters you will ever eat!”

4 large ears fresh corn
2 eggs, separated
2 tablespoons all-purpose flour
1 tablespoon sugar (I prefer using only 1 teaspoon and putting honey on the finished product)
Salt and freshly ground pepper
Unsalted butter

On the first 2 ears, cut the kernels at about half their depth and then, with the back of the blade, scrape off what is left on the cob, mixing the cut pulp and “milk” with the kernels. Cut the kernels off the other two ears and put both corns in a medium mixing bowl. The mixture will resemble scrambled eggs.

Separate the eggs. Beat the egg yolks till light, then add flour, sugar, and salt and pepper to taste. Stir in the corn.

Beat the egg whites to stiff peaks with an eggbeater or electric mixer. Fold them gently into the corn mixture. Keep a light hand as you work, as these fritters are very delicate.

Heat a heavy skillet or griddle over medium heat and butter it lightly. Drop small spoonfuls of batter onto the hot griddle and cook until golden, about 30 seconds per side. Keep the fritters warm in a low oven while you cook the remaining batter.

At the end, I sprinkled them with honey and some smashed toasted coriander seeds, which was a departure from Bert’s original recipe.

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