2 c. corn, (a 15 or 16 oz. can, drained, works fine)
1 well beaten egg
1 1/2 tsp. sugar
1/3 tsp. salt
1/8 tsp. pepper
1 tbsp. melted butter
1/4 c. flour
1/2 tsp. baking powder
Combine corn, egg, sugar, salt, pepper and butter. Add flour and baking powder. Mix thoroughly. Drop batter from spoon into a little fat in frying pan. Brown both sides.
You can omit the fat by using a teflon (non-stick) frying pan. But they don’t taste as good. Obviously lard in a seasoned cast iron pan is best but no one cooks like that anymore. I usually make them using a little non-stick cooking spray on a seasoned cast iron griddle.
1 qt. tomatoes
2 small cans of tomato sauce
2 small cans of tomato paste
2 fairly good size toes of garlic
1 tsp. basil leaves
Ground beef or meatballs
Mince one toe of garlic in tomatoes and cook until dry. Add water and continue cooking. Fry meat in grease until brown, when meat is done set aside. To the tomatoes add sauce and paste and keep simmering. Heat grease and mince another toe of garlic. Saute garlic toe and then add to tomatoe sauce. Add enough water to make sauce a little watery. Cook down sauce for a couple of hours. Add meat and cook about an hour. Meatballs take less (about a 1/2 hour).
These recipes were passed down by my grandmother. She used Del Monte canned corn for her fritters and Progresso brand tomato sauce and tomato paste in her spaghetti sauce.