Corn fritters are a triple bonus for me. First are good memories of my Mom, who made these often because we all loved them so much. But also because they are such a delicious way to use up flour, corn and stuff before Passover. And last but not least: a terrific meatless Monday meal (add a fried egg or not ……) Double Corn Fritters 2 tablespoons butter or margarine 1 cup all-purpose flour 1/4 cup cornmeal 2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon sugar 2 chopped scallions 1 cup corn kernels 1 cup milk or coconut milk 1 large egg vegetable oil Melt the butter and set it aside to cool. In a bowl, mix the flour, cornmeal, baking powder, salt, and sugar. Stir in the scallions and corn. In another bowl mix the milk, egg, and cooled melted butter. Pour the liquid into the flour mixture and stir to blend ingredients. Heat about 1/4-inch vegetable oil in a large sauté pan over medium high heat. Drop the batter by the 1/4-cupful into the pan. Cook for about 2 minutes per side or until golden. Drain on paper towels. Makes 16-20 #cornfritters #doublecornfritters #pancakes #corncakes #chametz #chometz #fritters #meatlessmonday https://www.instagram.com/p/CbXpRFhrGfc/?utm_medium=tumblr