A friend dropped off a few ears of corn tonight, as she’d bought it yesterday then not cooked it and was going out tonight. I made corn fritters with some of it and then just sauteed the rest in a bit of butter, salted it, then added some 1/2 and 1/2. This very rough recipe came out of Home Cooking by Laurie Colwin.

She also mentioned some corn fritters, but I’ve always been lazy about beating egg whites separately, so I went back to my Better Homes and Gardens Cookbook for an easier version.

I cut the kernels off all the ears, measured a cup out for the fritters and did the rest up a la Colwin.

1 cup corn kernels

1 cup milk

1 egg

1 1/2 cups flour

1 Tbs baking powder

1/2 tsp salt

Mix the dry; mix the wet; mix it all together.

Heat enough oil in your pan to provide some depth (an inch is what I did). Drop by spoonfuls into the hot oil and cook a few minutes on each side, until lightly browned. Drain on paper towels. Serve warm with maple syrup.

We didn’t eat all the sauteed corn so in true CheapCooking fashion, I dumped the leftover into the cheeseburger soup I’d made last night. I sent a few of the fritters over to a neighbor I thought might enjoy them. I’m never sure how good fried food will keep.