Corn Fritters from Shanda Hiller, Cape Abilities Farm Team

“This is a great recipe if you have left-over corn on the cob. It is perfect as a side dish at lunch or dinner, or for breakfast.”

Shanda Hiller, Cape Abilities Farm Team

Ingredients

2 cups “light” pancake mix
1 cup corn cut off the cob, whole kernels
1/2 cups water (more or less, depending upon the thickness of fritter/pancake that desired)

Prepare

Mix ingredients well.
Drop by heaping tablespoons onto hot well-oiled pancake griddle.
Cook until fritters are brown on each side and dough is completely cooked.

Makes about 25 to 30 fritters.