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Vermont Corn Fritters with Vermont Maple Syrup
This recipe came from our family here in Vermont where we used fresh corn just picked from the fields surrounding the farmhouse. We are fortunate here in Ludlow to be able to shop at a market that supplies most of the restaurants in the State with outstanding produce.
Mix all ingredients except oil together. Heat oil in cast iron skillet to cover 1/4 inch and add large spoonfuls of batter. Cook 3 to 4 minutes per side. Flatten with a spatula after turning. Amount of flour can vary. If the corn is very milky and wet, use more flour; batter should not be runny. Serve with real Maple syrup.
This dish can be served as a vegetable or a main vegetarian course.
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