Recipe courtesy of Gourmet Magazine, July 1997, as seen on Cooking Live Primetime


Although these are called fritters, they more closely resemble pancakes.

3 bacon slices
3 ears corn
1 large egg
3 tablespoons all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
Freshly ground black pepper to taste
Accompaniment: pure maple syrup or sliced tomatoes

In a heavy skillet cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.

Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.

In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with bacon and syrup or tomatoes.

Yield: 2 to 3 side dish servings

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