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Corn Hash Fritters

Corn Hash Fritters

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This is a wonderful breakfast dish. We love it with bacon on the side and syrup on top. It's a great way to bring fresh sweet corn to your breakfast table.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet


  1. Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
  2. In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
  3. Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.
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I must say these are different Im not sure if I love them I may try them again and tweak the igredients. At first it looks like there is no way these will fry up and stay together but they did. My daughter who is 14 said they are a 4 star!


I've made this before using fresh corn and it was delicious! I used frozen corn this time, and it was still good, not quite as amazing though. It was exactly what i wanted to substitute for cornbread tonight!


Excellent! I added a chili garlic paste for that "umph" per another reviewer's suggestion, and it was just the ticket. Thanks for the recipe: it was a late night treat.