08 Aug Great-Grandma’s Old-Fashioned Corn Fritters
My great-grandparents were incredible people. Glen and Mabel Hornbaker owned and ran a bakery together in Michigan for 30+ years. Great-Grandma was an amazing baker and cook; Great-Grandpa was a talented artist. When Mabel got Alzheimer’s, Glen refused to put her into a facility and instead acted as her primary caregiver at home. They were soul mates.
I don’t remember much about my great-grandparents since they passed away when I was so young, but I love to hear stories about them. I like to think that I got my creativity and love of the kitchen from them both.
These old-fashioned corn fritters are straight from Great-Grandma’s kitchen. This simple, no-frills side embraces Depression-era frugality without sacrificing on flavor. You can make them with leftover corn on the cob (grilled or boiled!) or with corn kernels from the freezer. Easy and delicious.
I’m pairing our fritters with grilled chicken and asparagus tonight. How will you enjoy them?
- 3½ cups corn kernels
- 4 Tbs butter, melted
- 4 Tbs flour
- about 1 tsp salt, to taste
- 4 eggs
- Beat eggs with butter in a medium bowl with a fork.
- Add salt and flour, mix well.
- Add corn and stir until combined.
- Pour ¼ cup of mixture onto hot, greased frypan and cook as you would a pancake.