| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | Bacon slices | |
| 3 | Ears corn | |
| 1 | lg | Egg |
| 3 | tb | All-purpose flour |
| 5 1/2 | tb | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| Freshly ground black pepper to taste |
INSTRUCTIONS
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 <[email protected]> on Aug 19, 1997
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