Cooking with Paprika: Rosy Corn Fritters

| August/September 1995

Makes about 16 small fritters

Try these tender corn fritters smothered with maple or sorghum syrup.

• 3 eggs, beaten
• 1/4 teaspoon baking powder
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/2 to 3/4 teaspoon sweet or semisweet ­paprika
• 2 tablespoons chopped chives
• 2 cups corn, freshly cut from the cob
• 2 to 3 tablespoons vegetable oil

1. Preheat the oven to 250°F. In a large bowl, combine the eggs, baking powder, flour, salt, paprika, and chives.

2. Fold in the corn. In a large nonstick skillet, heat the oil over medium heat. Drop the batter by spoonfuls into the hot oil and cook 2 to 4 minutes per side, or until golden brown. If the fritters are too runny, add a little more flour to the batter.

3. Keep the cooked fritters warm in the oven while you fry the rest. Serve hot.

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