Corn Fritters Vermont Style

 I serve these with warm maple syrup for dipping..that's what makes them Vermont style..  These are best served right on the spot.  At a party I once passed a bowl with the egg whites around asking everyone to take a turn to whip them til stiff.  It ended up being fun and everyone loved the fritters.

  •  1 cup corn (fresh off the cob or frozen)
  • 1 egg yolk
  • 1 whipped egg white
  • 1/2 cup plus 2 tbs flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • dash paprika
  • 1/4 cup vegetable oil or peanut oil for frying
  • salt and pepper to taste
  • 1/2 cup warm maple syrup for dipping
  •  Sift together the flour, baking powder, salt, and paprika
  • Combine corn and egg yolk into dry ingredients
  • Whip egg white until stiff
  • Fold egg white into corn mixture
  • Heat frying pan with oil 
  • Add corn mixture with tablespoon and press down to flatten into a patty with back of spoon
  • Cook on low medium heat until golden brown, flipping once
  • Remove and drain on paper towel
  • Season with salt and pepper when hot, to taste
  • Serve immediately with warm maple syrup 
Corn Fritters Vermont Style
Total Time:
Prep Time:0 min.
Cook Time:0 min.
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