What do you do with left over corn on the cob? You make corn fritters! Sue’s Aunt Nancy introduced these delicious bites of goodness to me when I was in elementary school. Sue and I would spend summers at her home in Oil City, Louisiana. They always had a large vegetable garden and nothing went to waste!
1 and 1/2 cups corn (6 ears of corn or left over corn)
1 cup all-purpose flour
1/2 teaspoon sugar, only if you didn’t add sugar to your corn before.
1 teaspoon salt – add only 1/2 teaspoon first – your corn may already have salt in it.
2 teaspoons baking powder
pepper to taste
1/2 chopped onion of your choice – I prefer chopped green onions – optional
Remove the corn from the cob (be sure to get all the juicy goodness too). Use a fork to mash the pulp in the bowl. Mix the flour, sugar, salt, pepper and baking powder and onion together. Add the corn and eggs. You want to add enough flour to make a thick batter. Drop heaping spoons of mixture into the skillet of hot oil or bacon grease (oh my!), frying for 1 to 2 minutes or until lightly browned. These fritters are bites of heavenly goodness.