My Franco-American brother-in-law is here in Germany on another visit. This time we surprised him with homemade Maryland corn fritters – he had not had them in 30 years.
Here is the recipe from great-grandmother Laura Shipley:
1 dozen ears corn, grated (see above)
1 egg, slightly beaten
¼ c. flour
Grate corn into 2-3 qt. container. Add beaten egg and flour. The consistency is important – too much flour and fritters are “tough” – too little flour and the fritters are runny (option: do a test batch the first time with least amount of flour). The batter should be “gloppy” – which means not runny but not too thick! If the first batch sticks and doesn’t turn well, add about 2-3 Tbsp. more flour (usually that takes care of it). Fry in hot Crisco oil or margarine. Drain. Serve with salt and butter, or try salsa. Excellent summer time lunch or accompaniment for supper.
Note: preferably old or thick kernels of yellow corn for best results. Young corn or small kernels are not good for fritters. Important for batter to be of creamy consistency, which is why grating works best when shredding kernels.