Wayne wrote:

>> I used to make savoury corn fritters for the children. Drain a can of
>> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>> could of minutes turn them to brown the other side, serve with grilled
>> bacon. and home made tomato sauce. Kids love it.
>>
>
> I was sitting here wondering what I should have for lunch as I'm working
> from home today. Well, I'm heading for the kitchen to make corn fritters!
> I love those things, although I'll have them with syrup, not tomato sauce.
> :-)


For savory applications, try these:

- Sprinkle them with grated cheese right after they come out of the pan, and
serve them with salsa.

- Mix some ham in along with the corn, and take a couple fritters with you
to eat as a snack at work.

- Put some sliced okra in with the corn. Serve with stewed tomatoes and
black-eyed peas.


For a different take on Indian pudding, try lightly drizzling the fritters
with molasses and then scatter blueberries over. (I do mean LIGHTLY
drizzling with molasses! It's a very strong flavor.)

Bob