Use Your Leftovers: Corn Fritters

One food that we love to eat this time of year is corn on the cob.  I love getting fresh locally grown corn!!  Jackson is a huge fan of corn on the cob too and requested it as part of his Back-to-School dinner earlier this week - hamloaf, corn on the cob, and watermelon - how's that for a Lancaster County summertime meal!  Anyway, I tend to cook too much (blaming it on my Italian grandmother) and always have leftovers.  Luckily I love leftovers, but leftover corn on the cob?  Not too tempting.  I cut all the corn off the cobs, and saved it with plans to reheat it as a side.  Boring!

I changed my mind and decided to make corn fritters - another Lancaster County favorite!  I had never even heard of them before moving here and this was my first time making them.  I combined several recipes and came up with a winner that we all loved!

Ingredients:
2 cups fresh corn* (approximately)
1 cup flour
1/4 cup milk
2 eggs
1 teaspoon baking powder
1 tablespoon oil + additional for frying
syrup for dipping

Mix all ingredients together.  I used a small cookie scoop to drop into a little hot oil (you could also make these larger, like pancakes).  Fry on one side until golden brown and then flip and do the same to the other side.  Put on plate lined with paper towels.  Best served warm with syrup!


*You could probably use canned or frozen corn as well, but I haven't tried it!

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