I've visited the Amish communities in Pennsylvania many times, it's always a pleasure. There's a little town called Bird-In-Hand where I like to stop for lunch at one of the Amish restaurants, and they all have fritters of some sort on the menu. Amish grow their food then make jams and jellies with the fruit and preserve the vegetables by canning. Usually after all the canning and preserving is finished, there is some end of season crop that can still be eaten but too late for canning. Fritters! Here's a simple recipe for Corn Fritters.
- 3/4 cup flour
- 1 Tblsp. cornmeal
- 2 tsp. baking powder.
- 3/4 cup milk
- 2 1/2 cups frozen corn, drain ice crystals off and pat dry
- oil for frying
In a medium bowl combine the dry ingredients, stir to distribute.
Add milk and corn. Mix well.
Heat about 1/2” of oil over medium heat in a skillet.
Carefully drop batter by tablespoonful into hot oil, a few at a time. Don't crowd the pan. Cook for 1 to 2 minutes then with tongs carefully turn fritters. If they stick to the pan, wait a few seconds then try again. They will unstick when they're ready.
Cook other side another minute or two.
Remove from pan and drain on paper towel lined plate. Serve hot. Makes about 30 fritters.
The Amish serve these as a breakfast side dish with maple syrup, for lunch and dinner with apple butter or just plain melted butter.