The author of the following account graciously permitted us to use it when we told him how much it pleased us.

“When I was a child, one of eight, my father frequently promised us a marvelous treat. He, being an amateur arboriculturist, would tell us of a fritter tree he was going to plant on the banks of a small lake filled with molasses, maple syrup, or honey, to be located in our backyard. When one of us children felt the urge for this most delectable repast, all we had to do was to shake the tree—the fritters would drop into the lake, and we could fish them out and eat fritters to our hearts’ content. Mother was a good cook, and she duly developed this fabulous fritter.” The following is, we hope, a faithful transcription of her recipe.

Scrape from the cobs into a bowl:

Stir in:

Whip in a medium bowl until stiff but not dry:

Fold into the corn mixture. Heat in a large nonstick skillet over high heat:

Drop in the batter a heaping tablespoon at a time, without crowding. Reduce the heat to medium and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Wipe out the skillet between batches and add more butter or oil. Serve immediately with any of the following: