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Breakfast Corn Fritters

from Stonewall Kitchen Breakfast
Breakfast Corn Fritters

1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup milk
1 to 2 tablespoons sugar (optional; see Note)
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 large cobs (or 2 cups frozen corn, if you must)
Vegetable or olive oil for the pan
Maple syrup, for serving
About 1 tablespoon butter for garnish, optional

Makes about 10 small fritters; serves 3 to 4

This and many other wonderful recipes may be found in Stonewall Kitchen Breakfast

by Jonathan King, Jim Stott & Kathy Gunst from Chronicle Books


If the idea of eating corn for breakfast strikes you as strange, you haven't tried these fritters. They're packed full of sweet, fresh corn; eggs; and milk, formed into small pancakes (or fritters), and drizzled with maple syrup.

1. In a large bowl, sift together the flour, baking powder, and salt. Add the milk and sugar (if using), and whisk until smooth. Beat in the egg and gently mix in the corn.

2. In a large skillet, heat about 3 tablespoons oil over medium-high heat. Drop 2 to 3 tablespoons batter into the hot oil and carefully flatten the mixture with the back of a spatula to form a fritter. Cook for 2 to 3 minutes on each side, or until golden brown. Repeat with the remaining batter.

3. Serve hot accompanied by maple syrup with a dollop of butter placed on top of the hot fritters, if desired.

If your corn is very fresh and sweet you won't need to add any sugar, but if the corn is frozen or not just-picked, you may want to sweeten it with the addition of some sugar. lop of the salsa. Serve hot sauce on the side.

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