Reviewed: May 15, 2011

My mother used to make corn fritters and I did not get the recipe from her before her passing. When she served them, jelly or preserves were the toppings of choice, and it was a side dish with our dinner. This recipe is so close to hers, it took all of us back to when she was the cook! I took the advice of another review which was to increase the sugar as well as the creamed corn. DELICIOUS!!!!!!!!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Maureen

Reviewed: Jan. 30, 2011

This was one of my favorite treats a child, especially dipped in maple syrup. I haven't had them in years but after finding this recipe I made them for my 2 little picky eaters and they gobbled them up. Thank you for posting!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CakeLady224

Reviewed: Jul. 6, 2010

This was a great way to use up leftover corn on the cob. They were very easy to make. I pan fried instead of deep frying. I thought it needed a lot of maple syrup. They didn't have a lot of flavor by themselves.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

clairebarner

Reviewed: Feb. 20, 2010

Magical goodness! Super easy and quick. From start to finish these take about 10-15 minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DSCOMPTON

Cooking Level: Intermediate

Home Town: Yelm, Washington, USA

Living In: Boise, Idaho, USA

Reviewed: Jan. 31, 2010

I like the fact that the batter is light. It's an easy recipe and quick. I think it needs more corn, because the majority of the flavor comes from the honey or syrup.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SonriseBMD

Reviewed: Jan. 14, 2010

This was very good. I had never had corn fritters. I saw the maple syrup to dip them in and thought- GROSS! Made them exactly as written for my husband. I tried dipping them in maple syrup and they were incredible. I was so wrong. These are great plain as a side for bread/veg or with the syrup or dusted in powder sugar as a bread/dessert. Thank you!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Laura

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Orlando, Florida, USA

Reviewed: Dec. 28, 2007

Delicious, but I changed sugar to 1 Tablespoon and used 1 can of cream style corn. I'll definitely make them again.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

MEMART

Reviewed: Aug. 17, 2006

A great childhood memory and wonderful as either a savory or sweet side dish.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: Bohemia, New York, USA

Reviewed: May 16, 2006

Very Good. I recommend trying Honey with it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chris

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Wichita, Kansas, USA

Reviewed: Apr. 2, 2006

These were terrific! Crisp on the outside, tender on the inside. Even after they cooled and weren't crisp, they had a great flavor. One of my guests was embarrassed because he couldn't stop eating them! And so easy to make, too. I'll be making these again and again. Thanks for the recipe! BTW, mine came out like little round balls, not flat as in the photo posted.

Was this review helpful? [ YES ]
11 users found this review helpful