Recipe - Bernice Herbs Corn Fritters

3 Bacon slices
3 Ears corn
1 lg Egg
3 tablespoon Allpurpose flour
5 One half tablespoon Sugar
1 teaspoon Baking powder
One half teaspoon Salt
Freshly ground black pepper
to taste

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 4sided grater,
grate corn until you have about One half 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 1/8cup 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 cut or sliced up tomatoes

Recipe by: =20 Posted to MCRecipe Digest V1 #748 by C4 c4@groupz.net on
Aug 19, 1997