Corn Fritters


In a medium bowl, lightly beat the eggs. Gently whisk in the corn, seasoning, and flour. Add the melted butter and stir to combine. In a small heavy pan, heat oil. Drop the batter by spoonfuls into the hot oil, browning lightly on both sides (2-3 minutes per side). Drain on paper towels and serve immediately. Makes approximately 20 small fritters.

Scraped corn: Run a knife blade down the center of each row of kernels. Place the end of the ear in a shallow bowl and scrape the kernels and "milk" into the bowl. For the fritter recipe, this method works better than scraping the whole, uncut kernels. It will take 4-6 ears of corn to yield two cups of scraped corn.