Title: Aunt Jeanne's Corn Fritters
Categories: None
Yield: 1 Servings

1 c Cream-style corn
2 md Eggs
1 1/2 ts Salt
3/4 c Flour; sifted with:
1 1/2 ts Baking powder;, (I use only
-1 tsp)
1/4 ts White pepper

I promised more of Aunt Jeanne's recipes too long ago. I've been serving
this lately and everyone wants the recipe. It is important to note there is
no cream in "cream-style corn". Delicious topped with a bit of yogurt or
sour cream and a "pinch" of caviar with chopped chives.Makes about 40 small
pancakes which are easily reheated for 5-10minutes if made ahead.

Combine; mix until smooth & drop by spoon into 1/8" cooking oil

I tend to thin this down somewhat either with milk for dairy or broth for
meat when using as a vegetable rather than an appetizer.
Posted to JEWISH-FOOD digest by Marilyn Jacobs on
May 29, 1998