Dick Clark's Corn Fritters Dick Clark   From Every Day with Rachael Ray December-January 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 15 min One 15-ounce can creamed corn 4 large eggs 1 cup frozen corn, thawed 2 tablespoons sugar Salt and pepper 1/2 cup flour Cooking spray Unsalted butter, melted, for serving 1. In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined. 2. Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.

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