Bernice Herb's Corn Fritters
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Bernice Herb's Corn Fritters
  Herbs    Corn    Fritters    Vegetables  
Last updated 6/12/2012 1:08:24 AM. Recipe ID 34869. Report a problem with this recipe.
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      Title: Bernice herb's corn fritters
 Categories: Vegetables
      Yield: 1 Servings
 
      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
 
  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 




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Recipe ID 34869 (Apr 03, 2005)

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