2 lg. eggs
2 c. fresh corn, scraped from cob (6 ears)
1/4 tsp. salt
2 tbsp. flour
1 tsp. sugar
1 tbsp. melted butter
1/4 c. oil

Beat eggs in medium sized bowl (lightly). Mix in corn, salt, flour, sugar and butter. Beat until well mixed.

Meanwhile, heat oil in a large heavy skillet over moderate heat. Drop spoonfuls of batter (1 heaping tablespoon per fritter) into hot oil. Cook about 3 to 4 minutes per side until light golden brown.