3 eggs
2 c. (about 3 ears) corn kernels
1/4 c. all-purpose flour
1 tsp. sugar
1/4 c. melted butter
Pinch of salt
1/4 c. salad oil

Beat with fork until blended; eggs, corn, flour, sugar and 1 tablespoon butter (melted). Add salt to taste. Pour 1 1/2 tablespoons butter and 2 tablespoons oil into a 10 inch frying pan on medium heat. When fat is hot make each fritter by dropping 1 1/2 tablespoons of the batter into the pan. Bake as many fritters as pan will hold without crowding corn fritters until bottoms are brown and top slightly dry, about 3 minutes. Turn with spatula; cook until down side is brown, about 3 minutes. Lift from pan and keep warm - heat remaining butter and oil in pan; cook remaining fritters. Pour maple syrup over tops when serving.