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Yield: Makes about 18 small fritters.
- 2 large eggs
- 2 cups cooked corn, scraped from cob (about 6 medium ears)
- 1/4 teaspoon salt
- 2 tablespoons flour
- 1 teaspoon sugar
- 1 tablespoon melted butter
- 1/4 cup oil (approximate)
- maple syrup
Beat eggs. Mix in corn, salt, flour, sugar, and melted butter. Heat the oil in a heavy skillet. Drop batter into oil by spoonfuls (1 heaping tablespoon per fritter). Cook about 3 to 4 minutes per side, without crowding. Serve with maple syrup.
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