A Year-Round Guide to Franklin and Nantahala

Yields: 12 fritters. 1 cup all-purpose flour 2 tablespoons granulated sugar 1½ teaspoons baking powder ¼ teaspoon salt ½ cup milk 1 egg, slightly beaten 2 tablespoons butter, melted ½

Madison County Championship Rodeo

Yields: 12 fritters. 1 cup all-purpose flour 2 tablespoons granulated sugar 1½ teaspoons baking powder ¼ teaspoon salt ½ cup milk 1 egg, slightly beaten 2 tablespoons butter, melted ½

Rosemary and Goat Cheese Strata

Yields: 12 fritters. 1 cup all-purpose flour 2 tablespoons granulated sugar 1½ teaspoons baking powder ¼ teaspoon salt ½ cup milk 1 egg, slightly beaten 2 tablespoons butter, melted ½

Corn Fritters

Yields: 12 fritters.

1 cup all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 egg, slightly beaten
2 tablespoons butter, melted
½ cup whole-kernel corn, drained
shortening or cooking oil
powdered sugar

Combine flour, granulated sugar, baking powder, and salt in a medium mixing bowl. Add milk, egg, butter, and corn; stir until just moistened. Drop batter by tablespoons, about 4 at a time, into hot oil or shortening. Cook 4 to 5 minutes, or until golden brown, turning only once. Drain on paper towels. Tip: Keep fritters warm by placing them on a baking sheet in an oven heated to 300˚ while frying remaining batter. Serve warm, dusted with powdered sugar. 

 

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This story was published on Dec 03, 2012

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.