Last week, I made corn fritters for the first time.  This recipe was given to me by Monica Getz.  A fabulous culinary master I've come to know here in Columbus.  This was her Pennsylvania Dutch Grandma's recipe.  She wrote that they always had them in the summer when corn was abundant.  I'm a tad bit out of season but I can only imagine I wonderful these would be made with fresh summer corn.  So it is a recipe I will surely revise in about four months.  She also recommended to pair these corn fritters with steak, meatloaf, or chicken.  

     Now, I had heard of corn fritters before but had never actually seen one.  So I googled corn fritters to see what they should look like.  The images I came across all showed them to be, at least what looked like to me, balls of fried dough.  What stuck out as being different about Monica's recipe was she said to cook them up "hotcake style".  So that's how I ended up with my corn fritters looking like pancakes.  I'm sure their appearance doesn't really make a difference to their taste, however I think it does make a heck of a difference in photographing them.  

     These ended up being scrumptious.  My husband even went back for seconds, so that tells me they were good.  

Corn Fritters (by: M. Getz)

Ingredients- 1 C flour, 1 Can Cream Corn, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 egg (beaten), 1/2 tsp sugar, 2/3 C milk, lightly pepper, butter (for skillet)

Instructions- 

1. Mix all items together in a bowl

2.  Melt a pad of butter on a hot skillet.

3. Place a small amount of mixture on buttered skillet (hotcake style)

4. Serve with butter, honey or spicey butter

Enjoy

"Go confidently in the direction of your dreams. Live the life you have imagined."  H.D. Thoreau