Here is a seasonal recipe.  I like it in July through November – right when you think of corn.  It’s a New England recipe that is associated with bed and breakfasts or inns.

              

Corn Fritters

1 egg, beaten

½ c. milk

1 c. flour

2 t. baking powder

½ t. salt

1 c. cream-style corn

2 T. veg. Oil

1 T. grated onion (optional)

melted butter

warm pure maple syrup

Combine the eggs, mild, flour, baking powder, salt, corn, oil, and onion.  Beat until thoroughly mixed.  Drop by large spoonfuls onto a well buttered griddle or frying pan.  When bubbles appear on the surface, turn and brown the other side.

          Serve with melted butter and warmed maple syrup.