Corn Fritters With Chives

I was NOT a fan of these. I ate them b/c I cooked 'em, but to me they tast so much like pancakes that I will eat the leftovers for BF tomorrow. I ate them topped with sour cream and another one topped with honey which was good. basically they are pancakes with corn in em!

I made these exactly as directed, except that I wasn't too sure if the batter had enough liquid, so I added in the liquid from the can of corn. Another time I'll try it without, I got nice pancakes and everyone loved them, but if I'd omitted the extra liquid they would have been more compact. And I actually just added salt and pepper to taste, not caring for a lot of seasoning. But everyone loved these, and I'll definitely be making them more often! Made for PAC Spring 2008

i was looking for a way to use some fresh chives & came across this recipe. I added some grated carrots & a little bit of water - i found the batter a tad dry. I also threw in some dry parsley & thyme for added flavor. I cut back on the black pepper - 1 full tsp is quite a bit & it was still pretty peppery. I'd probably stick to 1/4 to 1/2 a tsp next time. All in all, they were really, really good & fluffed up quite nicely. Something different that can be served as a side or as a main dish. I served mine with sour cream for dipping. Definitely a keeper!

recently i needed something to go with leftover baked spaghetti, so i used your recipe, but added some garlic and italian seasoning---turned out terrific. the savory flavor was a big change from the sweetness of most corn fritters