Iowa Corn Fritters Growing up in the mid-west, we ate corn fritters for breakfast with maple syrup and sausages. Or try them as an accompaniment with a classic spinach salad and Hot Maple Bacon Dressing, see Chapter Two, Air. 1 1/2 c. unbleached flour 2 tsp. baking powder 1 1/2 tsp. salt 2 eggs 1/2 c. milk 2 cups fresh corn kernels, or frozen corn vegetable oil for frying Whisk flour, baking powder and salt together in a bowl. Whisk in eggs and milk and beat until smooth. Heat heavy skillet with 2 or 3 tbsp. oil over medium high heat. Stir corn into batter, then when skillet is hot, drop batter by tablespoons into skillet and fry, turning with spatula when golden brown. Let second sides brown, then place on paper towel or cloth and keep warm, uncovered in low oven while you fry the rest of the fritters. Jalapeno Corn Fritters For a spicy tingle add one half a minced fresh jalapeno, including seeds, to the batter Fresh Herb and Goat Cheese Fritters Try this North Fork version on for size - great for brunch or dinner and snacks in between. Created for a local foods cooking class in Paonia, Colorado with Fresh and Wyld, www.freshandwyld.com Serve hot! Whisk 3 tbsp. minced fresh herbs, such as rosemary, sage, chives and oregano into the dry ingredients. Fold 1 c. crumbled goat cheese, preferably fresh and locally crafted! into batter just before frying.