Amish Corn Fritters is a traditional American recipe (from the Amish [Pennsylvania Dutch] community) for a classic fritter of a mix of corn kernels and grated corn kernels bound with egg yolks and flour that's lightened with beaten egg whites before being dropped in oil and fried until golden. The full recipe is presented here and I hope you enjoy this classic American version of: Amish Corn Fritters.
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Ingredients:
4 large ears of corn
2 eggs, separated
2 tbsp plain flour
1 tbsp sugar
salt and freshly-ground black pepper
unsalted butter for frying
Method:
Cut the kernels from two of the ears of corn. This is easiest to do if the corn is stood upright on a large plate and you slice downwards in a single, steady, stroke. Once the kernels have been cut off, scrape the cobs to extract any juice. Then grate the kernels from the remaining 2 ears (you will have a pulpy mixture).
Place the kernels, along with any pulp and juice in a bowl. Meanwhile beat the egg yolks in a large bowl until light and fluffy then add the flour and sugar and season to taste. Stir the corn into this mixture
Now beat the egg whites in a bowl until stiff and fold into the corn mixture. Heat a large frying pan over medium heat until hot then melt a small knob of butter and drop the corn batter by the tablespoon onto the pan. Fry until golden (about 30 seconds a side). Transfer the cooked fritters to a lightly-greased oven-proof plate and store in a low oven to keep warm as you prepare the remaining fritters.
