Bernice's Holiday Punch
INGREDIENTS:
3 Bacon slices
3 Ears corn
1 lg Egg
3 tb All-purpose flour
5 1/2 tb Sugar
1 ts Baking powder
1/2 ts Salt
Freshly ground black pepper
-to taste
3 Bacon slices
3 Ears corn
1 lg Egg
3 tb All-purpose flour
5 1/2 tb Sugar
1 ts Baking powder
1/2 ts Salt
Freshly ground black pepper
-to taste
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. Makes about 6 fritters, serving 2 or 3 as a side dish.
JANE L. RINDEN BROOKLYN, NEW YORK
Although these are called fritters, they more closely resemble pancakes. Accompaniment: pure maple syrup or sliced tomatoes
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. Makes about 6 fritters, serving 2 or 3 as a side dish.
JANE L. RINDEN BROOKLYN, NEW YORK
Although these are called fritters, they more closely resemble pancakes. Accompaniment: pure maple syrup or sliced tomatoes