Corn Fritters

Score down the middle of the rows of kernels and scrape out the pulp of enough ears of conr to make 2 cupfuls. (About a doz. ears.)

2 cups of corn pulp
3 eggs, 4 if you can spare them
½ teaspoon of salt
sprinkling each of black pepper and cayenne
¼ teaspoon of baking powder (scant)
barest trace of flour
1 tablespoon of melted butter

Beat the egg yolks into the corn pulp. Stir in the seasonings (and don’t spare these, use the limit of the family’s taste in this matter) and the melted butter. Then thoroughly mix in 1 tablespoon of flour and the beaten whites of the eggs.

“Try out one fritter by frying it in hot fat in large and heavy skillet. Don’t have too much fat–just enough to lightly grease the bottom of the pan. If the fritter doesn’t hold together so it may be turned and fried on each side, add a trace more flour–but remember the more flour you use the less delicate and flavorsome the fritters will be. Don’t try to make them too big, either–they are tender and delicious little mouthfuls.”

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I fried them on a griddle which requires no greasing, and did about seven at a time.—H.G.

The first I made–in 1944- required nine years. In 1945–thirteen were needed, varying in length.