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  • 2 sleeves stale saltines
  • Water
  • 1 egg
  • 1 teaspoon vanilla extract (optional)
  • 2 to 3 tablespoons vegetable shortening
  • 1/2 cup maple syrup


  1. Place saltines in large bowl; cover with water. Let stand 5 to 10 minutes. When saltines are soggy, squeeze out water by hand. Combine (squeezed and drained) saltines, egg and vanilla, if using, and stir well with a fork.
  2. In a large skillet, melt 1 tablespoon shortening over medium-high heat. When hot, drop spoonfuls of cracker mixture into skillet, shaping into 5-inch pancakes. Fry until brown and crispy on each side (about 3 minutes). Add more shortening to skillet if necessary. Serve hot with maple syrup. Makes about 12 flitters.

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The recipe was originally published as Crispy Fried Saltines on

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