Corn Fritters

My mother, your Grandma Diffenbach, would make corn fritters in the summertime
when corn was fresh from the cob from our garden.
She would cut it off the cob and 'milk' it to make it creamy.
This recipe calls for 2 cups of fresh corn.
The fritters taste so good hot of the skillet with maple syrup.

2 cups fresh corn
2 eggs
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
1 tsp. baking powder
2 T. cream
4 T. fat (butter, oil, shortening, coconut oil, etc.)

Add beaten eggs, flour, baking powder, salt and pepper to the corn.
Mix thoroughly.
Add cream. (Or milk if you don't have cream.)

Melt the fat in a frying pan and drop corn mixture by spoonfuls into the hot fat.
Brown on both sides.
Drain on paper towels or paper plates or paper bags.
Makes 16-18 fritters.

This recipe was taken from 'The Mennonite Cookbook' and it's the recipe my mother used and I use it as well. I think you could also make it with frozen corn, especially it it's our Incredible Corn. The texture would be a little different but the flavor would be there.