Recipes from
The Pennsylvania Colony of Nebraska Historical Society

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Corn Fritters

2 cups of drained corn kernels
1 teaspoon of salt
½ teaspoon sugar
2 tablespoons of flour
1/8 teaspoon freshly ground pepper
2 eggs, lightly beaten
Shortening for frying (preferably butter)
This is easy if you put all ingredients, except the shortening, in the blender and whirl them until well mixed.  Heat the butter in heavy skillet and drop the corn mix into the hot fat by tablespoons.  Fry on each side until golden brown.  Serve, if you like, with molasses or syrup.

 
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