Corn Fritters

Making the kohlrabi fritters last week reminded me of my love for corn fritters.  Not the round, deep-fried variety one finds at the Fall Festival, but the kind my mom made.  Her corn fritters, with maple syrup and bacon, was one of my very favorite meals.  Daniel and Hope recently sent me a few more family treasures, and amongst them was a note pad with several hand-written recipes, in mom's handwriting, including her corn fritters recipe.

Real corn fritters without flour

   4 ears raw corn

   2 eggs beaten

   Pinch of salt, dash of pepper

Score the rows of raw corn, press out the milk with the back of a knife.  Add the eggs and seasonings and fry in shallow fat over not too hot a fire.  Serve immediately.  If the corn is excessively milky, you may add a tiny bit of flour.

I made mine a bit differently, but they tasted very much like I remember Mom's.  Lovely trip down memory lane.

INGREDIENTS

1/2 - 3/4 cup frozen corn kernels

2 large eggs, beaten

Bacon fat from cooking 3-4 slices bacon

Salt & pepper to taste

Sprinkle (maybe 1/2 tsp) flour

COOKING INSTRUCTIONS

Place corn in covered microwave dish.  Microwave about 2-3 minutes.  Place corn in colander and run cold water over to cool.  Mix corn with beaten eggs and seasonings.  Sprinkle flour over and mix well.

Drop large spoonfuls of batter into skillet with bacon grease at medium hot temperature.  Cook until browned, flip and cook other side till browned.  Repeat until all batter is used.  Makes about 4 large fritters.

Serve immediately with the 4 slices of bacon you just cooked and a little maple syrup.