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Old-fashioned corn fritters.

Old-fashioned Corn Fritters

Cut fresh corn from the cob with a sharp knife. One large ear (12 oz. unhusked) yields about 3/4 cup kernels. 3 eggs 2 cups (about 3 large ears) corn kernels 1/4 cup all-purpose flour 1 teaspoon sugar 1/4 cup melted butter or margarine Salt 1/4 cup salad oil Maple Syrup

Beat with a fork until blended the eggs, corn, flour, sugar, and 1 tablespoon melted butter. Add salt to taste. Pour 1-1/2 tablespoons of the butter and 2 tablespoons of the oil into a 10- to 12-inch frying pan on medium-high heat. When fat is hot, make each fritter by dropping 1-1/2 level tablespoons of the batter into the pan; make as many fritters as the pan will hold without crowding.

Cook fritters until bottoms are well browned and tops look slightly dry, about 3 minutes. Turn with a spatula and cook until the down side is well bronwed, 2 to 3 minutes longer; lift from pan and keep warm. Heat remaining butter and oil in pan and cook the rest of the fritters. Serve hot with syrup. Makes 4 to 6 servings.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Sep 1, 1984
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