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.
Makes 12 to 15 fritters
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
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.