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 1/2 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 1/8-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@groupz.net> on
Aug 19, 1997
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