1/8teaspoonCayenne pepperor more if you want them to be spicy
1 1/2cupsfrozen cornthawed
Chopped green onionsgreen parts only
In a large fry pan, fry the bacon until crispy. Remove to a paper towel lined plate, reserve grease in a heat-safe bowl and wipe out the pan with a piece of paper towel.
In a medium bowl, whisk together flour, seasoning salt, cayenne pepper, garlic powder and baking powder until well combined. Set aside.
In a large bowl, whisk together eggs and milk until well combined.
Add dry ingredients to wet ingredients and mix until just combined.
Add corn and melted butter and mix until smooth.
Heat some of the bacon grease in the same fry pan over medium-medium high heat.
Drop 1/4 cup amounts of batter into the hot oil and quickly use the measuring cup or a spoon to spread it into a pancake shape (you can also do tablespoonfuls if you want smaller corn fritters). Do this in batches, adding more bacon grease between batches so as not to dry out or overload the pan.
Fry for around 3-4 minutes per side until golden brown, turning once. Be sure to manage your heat so you don't burn them.
Remove to a paper towel lined plate.
Serve hot or room temperature with sour cream, shredded cheddar, chopped green onions and crumbled bacon on top.
Adapted from a very old edition of the Better Homes and Gardens Cookbook.