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Light fritters that taste like a hot ear of corn


Jessie Thomas of Ellicott City was looking for a recipe for corn fritters made with canned or frozen corn. Rita Gifford from Timonium sent in a recipe that her mother gave her back in the '50s, when she got married. She remembers her mother's making them throughout her childhood.

These fritters are surprisingly light - almost like a corn pancake. They are not difficult to prepare if you don't mind the mess of frying in oil. This time of year, while the sweet corn is in season, I would make them using fresh corn and save the canned or frozen for winter.

I cut the kernels off of four ears of fresh corn to get the two cups her recipe called for. These fritters taste like a hot, buttery ear of corn, but they are sturdy enough to be dipped in sour cream, salsa or even maple syrup, as the recipe suggests.

Corn Fritters

Makes 12 to 15 fritters

2 eggs

1/2 cup flour, plus more if needed

1 teaspoon baking powder

1/2 teaspoon salt

dash of pepper

1/3 cup milk, plus more if needed

2 cups of corn kernels

1/4 cup melted butter or margarine

1/2 cup vegetable oil

Beat eggs in a medium-size bowl. Add flour, baking powder, salt, pepper and milk. Stir until smooth. Add corn kernels and butter or margarine. You want the batter thin enough to spread a little when you drop it in the skillet. You can tell at this point if you need a little more flour or milk.

Heat vegetable oil in a large heavy-bottomed nonstick skillet and drop batter by the tablespoon full into the hot oil. Fry until brown, about 1 minute per side. Transfer fritters to plate lined with paper towels. Serve immediately with maple syrup.

Per serving (based on 15 fritters): 140 calories; 2 grams protein; 11 grams fat; 3 grams saturated fat; 8 grams carbohydrate; 1 gram fiber; 37 milligrams cholesterol; 240 milligrams sodium

Recipe requests

Thelma Novak from Bel Air has been searching for many years for a recipe for a cheesecake that her mother made. It was unique in its ingredients, having cottage cheese as well as sour cream and cream cheese. She believes it had a graham-cracker crust.

Jerry Barkdoll from Baltimore is looking for a recipe for her husband for something he calls "cous cous," which he says is not what we commonly think of as couscous nowadays. What he remembers was Cajun-style dish, a fluffy cornmeal mush that he ate for breakfast or a light supper when he lived in Louisiana.

If you are looking for a hard-to-find recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited for clarity.

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