"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
15 oz. can corn milk 1 1/2 c. flour 3 tsp. baking powder 3/4 tsp. salt 1 beaten egg
1/2 stick soft butter 1 tbsp. honey
Drain juice from corn into a measuring cup and then add enough milk to make 1 cup. Sift together the dry ingredients. Combine the juice and egg and then add to dry ingredients. Add the corn. Drop by teaspoonfuls into hot grease. Make honey butter for fritters with butter and honey.
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