10 Servings 30 min Cook
6 Ear, large (7-3/4" to 9" long) yields Corn
4 Jumbo Egg
1/2 Cup Wheat Flour
1/2 Tsp Salt
2 Cup Vegetable Oil
Remove all silk from corn and cut raw corn from the cob over a large bowl.
Scrape the juice from the cobs into the bowl as well.
Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter.
Heat oil in an electric skillet to 325 degrees F (165 degrees C).
If using a large skillet on the stove, preheat oil to medium high heat.
There should be enough oil in the pan to cover the fritter.
Use a large serving spoon to make 4 pancake sized fritters at the same time.
Fry for about 5 minutes on each side or until golden brown.
Drain on paper towels and serve warm.