Bernice herb's corn fritters

1 Servings

Ingredients

Quantity Ingredient
3 Bacon slices
3 Ears corn
1 large Egg
3 tablespoons All-purpose flour
5½ tablespoon Sugar
1 teaspoon Baking powder
½ teaspoon Salt
Freshly ground black pepper to taste

Directions

In a heavy skillet cook bacon over moderately low heat until crisp.

Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.

Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about ½ cup. Lightly beat egg and add to corn.

Stir in flour, sugar, baking powder, salt, and pepper until combined well.

In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping ⅛-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side.

Serve fritters warm with bacon and syrup or tomatoes. Makes about 6 fritters, serving 2 or 3 as a side dish.

JANE L. RINDEN BROOKLYN, NEW YORK Although these are called fritters, they more closely resemble pancakes.

Accompaniment: pure maple syrup or sliced tomatoes Recipe by: =20 Posted to MC-Recipe Digest V1 #748 by C4<c4@...> on Aug 19, 1997

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