Cooking with Paprika: Rosy Corn Fritters

<p>
<em>Makes about 16 small fritters<br />
</em>
<br />
Try these tender corn fritters smothered with maple or sorghum syrup.</p>
<p>• 3 eggs, beaten<br />
• 1/4 teaspoon baking powder<br />
• 6 tablespoons flour<br />
• 1/2 teaspoon salt<br />
• 1/2 to 3/4 teaspoon sweet or semisweet ­paprika<br />
• 2 tablespoons chopped chives<br />
• 2 cups corn, freshly cut from the cob<br />
• 2 to 3 tablespoons vegetable oil</p>
<p>1. Preheat the oven to 250°F. In a large bowl, combine the eggs, baking powder, flour, salt, paprika, and chives.</p>
<p>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.</p>
<p>3. Keep the cooked fritters warm in the oven while you fry the rest. Serve hot.</p>
<p>
<hr />
<p>
<em>Judy Monroe is a St. Paul, Minnesota-based freelance writer on a variety of health- and food-­related topics. She has written fourteen books for children, teens, and adults, including three cookbooks.</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/paprika.aspx”>
<strong>Cooking with Paprika</strong>
</a>.</p>

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