1 Beaten egg
2 tsp. sugar (can be left out if you want them more savory)
kernels from two ears of corn (or 2 cups of creamed corn, just leave out the 1/2 C of milk--if it's winter time)
1/2 tsp. Baking Powder
1/3 tsp salt
1/8 tsp pepper
1 Tbsp melted butter
1 Cup flour
1/2 Cup milk as liquid (can be adjusted. Batter should be like thick pancake batter)
Combine corn, egg, sugar, salt and pepper. Mix in melted butter. Sift flour and baking powder and add to mixture. Pour in milk and stir. Batter will be on the thick side
Drop by Tbsp into 3 or 4 inches of hot oil in frying pan. Crisco is good, but I have used corn oil. Fry 5 or 6 at a time. Do not let them stick to bottom of pan. Cook until medium golden brown, about 3 or 4 minutes. Put in paper bag with paper towels to drain oil. Let steam for a couple of minutes.
Serve hot with real New England Maple Syrup.
This recipe was given to me by my sister in law. She got it from a good friend of hers. This is a really good way to use up those extra ears of corn that are left after everyone has gorged themselves at dinner! Nothing gets wasted in a New England household. —creekpaddler