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