Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Corn Fritters

Cut the corn through the grain, and with a knife scrape the pulp from the cob, or grate it with a coarse grater, and to about a quart of the pulp, add two eggs beaten, two table-spoonsful of flour, a little salt and pepper, and a small portion of thin cream, or new milk; beat the whole together; have the butter or lard hot in the pan, and put a large spoonful in at a time, and fry brown, turning each fritter separately; this makes an agreeable relish for breakfast, or a good side dish at dinner.