Follow this recipe to make delicious buttermilk corn fritters for breakfast.
1/4 to 1/2 cup buttermilk
2 teaspoons oil
1 cup unbleached white flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 can whole-kernel corn, drained (or the equivalent in last night's sweet corn, up to 2–1/2 cups)
Pour 1/2 to 1 inch of oil into a big frying pan and heat it medium hot (365 degrees Fahrenheit). Drop in the fritter batter by the heaping tablespoons. If the temperature is just right, the blobs will sit on the bottom for a moment and then bob up to the top, sizzling. Allow the undersides to brown (2 to 3 minutes), then turn the cakes with tongs. (If you use a fork, don't pierce the fritters.) Brown the other side and remove the morsels to a paper-toweled platter. Eat them hot — with lots of maple syrup — for breakfast, lunch or supper.
Recipe from In Praise of Buttermilk Baking article MOTHER EARTH NEWS NO. 33.
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