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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For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
