|Cutting it from the cobs after it is steamed and iced|
|The best part, counting the pints!|
Let’s just say it was an ah hah moment. Not sure good or bad. All that to say I am going to share my mother’s recipe for corn fritters, which is nothing more than a fresh corn pancake that we enjoyed with sticky bun syrup for supper. Today we serve them in silver dollar size at the Inn as a side to a savory breakfast and rave reviews!
Lancaster County Corn Fritters
2 cups fresh corn grated, preferably yellow corn that is a bit older
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking powder
2 tablespoons cream
2 tablespoons melted butter
2 tablespoons chopped fresh pepper (if you like hot use jalapeno) optional
Grate the corn into a mixing bowl
Add beaten eggs, flour, baking powder, salt and pepper.
Add peppers if using
Add the cream and mix
On a griddle or greased frying pan bake silver dollar sized pancakes till bubbles show on the top
Flip and bake on the second side till browned.
|the end... on the way to the compost pile|
Frozen grated corn works beautifully. You can make these all year long.
Swiss Woods Bed and Breakfast
Bed and Breakfast Foodie