Title: Bernice Herb's Corn Fritters
Categories: Vegetable
Yield: 1 Servings

	3	bacon slices
	3	ears corn
	1	large egg
3 tab	lesp	oons 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

Posted to MM-Recipes Digest V4 #9

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