Corn Fritters
Of the many, many virtues of pancakes, one of the most important is that you can make them in all sorts of shapes, not just circles (and even then you can make enormous circles or tiny silver dollar size and every other size in between).
So last weekend when my grand daughter Nina was over and I made a batch of corn pancakes, Ed took some of the batter and made it into a big N for Nina and of course she was delighted with it.
Another good thing about this pancake is that you could turn it around and make it into a Z, for Zev, our grandson (Nina’s brother). She enjoyed noticing that too. But we kept it N and that’s the way she had it with a little maple syrup poured on top.
Corn Fritters
2 tablespoons butter
1 large egg
1 cup milk
2 cups cooked corn kernels
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt (or to taste)
2 tablespoons chopped chives, optional
butter/vegetable oil for frying
maple syrup, optonal
Melt the butter and set it aside to cool. In a bowl, beat the egg and milk together. Stir in the cooled melted butter and the corn kernels. In a small bowl, mix the flour, baking powder, sugar and salt; add this to the corn mixture and stir ingredients gently to blend them together. Stir in the chives, if used. Heat enough butter and/or vegetable oil in a saute pan over medium heat. When the butter has melted and looks foamy, drop the corn batter by the 1/4-cupful. Cook for about 2 minutes or until bubbles appear on the surface and the bottom has browned. Flip the pancakes and cook for another minutes or until the second side is brown. Drain on paper towels and serve with maple syrup if desired. Makes 6-8 servings