These pleasing pan-fried corn fritters are crispy on the outside, moist and tender on the inside.

Crispy Corn Fritters

3/4 cup cornmeal
3/4 cup all purpose flour
2 teaspoons baking powder
Salt to taste
Black pepper, freshly ground to taste
1/2 teaspoons granulated sugar
1/2 cup milk
2 large eggs
1 1/2 cups corn kernels, freshly scraped or frozen

1. Combine the dry ingredients in a large bowl.
2. Beat together the milk and egg, then pour them into the dry ingredients. The batter should be thick and smooth. Stir in the corn.
3. Drop by the 1/4 cupful onto a hot, slightly greased griddle. Cook, turning once, until nicely browned on both sides.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.