Corn fritters a la Prairie

August 3, 1978

1 cup left over corn, cut off the cob or 1 and 1/2 cups canned corn, drained

4 large eggs

1/4 cup unbleached flour, measured by dip and sweep method (2 and 1/2 ounces)

1 scant teaspoon salt

Freshly ground nutmeg and black pepper to taste

3 tablespoons each of vegetable oil and butter for sauteing

Place ingredients to all in a work bowl. let machine run until corn is pureed and mixture is well blended, 10 seconds. Heat skillet with 1 tablespoon each vegetable oil and butter, when skillet is hot spoon in batter, about 2-inches in diameter, brown well on both sides. Add equal proportions of oil and butter as needed. These can be made in and advance and quickly reheated in a single layer on a cookie sheet in a 400-degree oven. Makes 30 2-inch rounds.