Recipe - Aunt Jeannes Corn Fritters

1 cup Creamstyle corn
2 md Eggs
1 One half teaspoon Salt
Three fourths cup Flour; sifted with:
1 One half teaspoon Baking powder;, (I use only
1 tsp)
One fourth teaspoon White pepper

I promised more of Aunt Jeanne's recipes too long ago. I've been serving
this lately and everyone wants the recipe. It is important to note there is
no cream in "creamstyle corn". Delicious topped with a bit of yogurt or
sour cream and a "pinch" of caviar with chopped chives.Makes about 40 small
pancakes which are easily reheated for 510minutes if made ahead.

Combine; mix until smooth & drop by spoon into 1/8" cooking oil

I tend to thin this down somewhat either with milk for dairy or broth for
meat when using as a vegetable rather than an appetizer.
Posted to JEWISHFOOD digest by Marilyn Jacobs jacobsma@pacbell.net on
May 29, 1998