Summer Celebration Corn Fritters

• 12 ears of corn (not real tender or white corn, or white/yellow blend)
• 2 eggs
• 1/2 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp salt (more or less to taste)
• pinch black pepper if desired

• oil for frying

Husk your corn and remove all the silk.  Then cut kernels off the corn cobs into a big bowl.  Next, scrape the pulp off of the cobs with a metal spatula or the back of your knife. Be sure you do this in a bowl to capture all the good juice and pulp.  Feed the cobs to the ducks, deer, or other needy critters.

Add the rest of the ingredients to the bowl and mix together well with a wooden spoon, being sure that you don’t “whip” it; just blend it.

Form fritters with your hands, making the fritters about 2 inches in diameter or about two to three bites each.  Flatten them just a bit.  You really don’t want ball shaped fritters because they are harder to fry evenly.

Pour enough frying oil into a deep cast iron skillet to just about cover the fritters, about 1/2 inch.  Get the oil hot enough so the fritters sizzle when you drop them in.  Drop a few fritters in at a time (don’t crowd them) and fry them quickly, flip them, and fry them on the other side.  Remove and drain on a rack with paper towels.  Be sure you use a rack so the fritters don’t sweat and get soggy.

This is a great recipe to get kids to eat their vegetables.  Corn tends to taste pretty sweet, but if you want to add a sprinkle of sugar or a tiny bit of honey to the ingredients to entice your kids to eat them, go right ahead.  However, you could just serve them with a little bowl of honey for dipping and that would do the trick, too.