June is sweet corn season here, and so we have many ways to enjoy it, from traditional steaming and grilling to other recipes such as corn fritters. Fritters are PA Dutch inspired, similar to a pancake but much eggier. They are just delicious! You can have them more like small doughnuts, but I prefer the eggier flatter variety. I will post recipes for both here. These has been handed down to me from my family, some are recipes from the 1930's on or even from before.
You can use other things in these fritters or datch, as we call it. I love to use thinly sliced apples for a breakfast fritter/datch. Best with powdered 10X sugar sprinkled on top or maple syrup.
4 lg eggs
1/2 c milk
1/2 c flour
2 ears of corn cut off or 2 small apples thinly sliced
Mix together for a slightly runny texture, drop by spoonfuls in a hot fry pan with some fat in it. Flip when egg mixture bubbles/goes dry, finish to light golden and flip onto paper towled plate to drain.
If apple-- 1 pint thinly sliced, if Corn---- 1 pint cut, about 4 ears
1 c milk
2 tsp baking powder
4 tbs sugar
pinch of salt
2 c flour to stiffen
Mix liquid int dry ingredients, drop by spoonfuls into deep fat and fry as you would doughnuts.