- 3 bacon slices
- 3 ears corn
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- Accompaniment: pure maple syrup or sliced tomatoes
- In a heavy skillet cook bacon over moderately low heat until crisp. Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl. Crumble bacon.
- Working in a large bowl and using the largest holes of a 4-sided grater, grate corn until you have about 1/2 cup. Lightly beat egg and add to corn. Stir in flour, sugar, baking powder, salt, and pepper until combined well.
- In skillet heat 1 tablespoon reserved bacon fat over moderate heat. Working in 2 batches, form fritters by dropping 1/8-cup measures of batter for each into skillet and cook until golden brown, 1 to 2 minutes on each side. Serve fritters warm with bacon and syrup or tomatoes.