Instructions: I have eaten both pan-fried and deep-fried corn fritters, and I like them both. I will not become involved in the argument as to which is more authentic. I think it simply depends on what your mother used to make.

Use the Corn Bread batter (see recipe) and drop walnut-sized balls of same into deep fat. Have the fat at 375 and cook the fritters until they are very light golden brown. Drain on paper towels and serve with honey for dinner. If the fat is hot, you should not produce greasy fritters.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.