*  Exported from  MasterCook  *
 
 
                        Bernice Herb’s Corn Fritters
 
 
 Recipe By     :
 
 Serving Size  : 1    Preparation Time :0:00
 
 Categories    : Vegetables
 
 
   Amount  Measure       Ingredient -- Preparation Method
 
 --------  ------------  --------------------------------
 
    3                    bacon slices
 
    3      ears          corn
 
    1      large         egg
 
    3      tablespoons   all-purpose flour
 
    5 1/2  tablespoons   sugar
 
    1      teaspoon      baking powder
 
      1/2  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 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
 
 
 
 
 
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