Dick Clark’s Corn Fritters

makes 8-10

• 1 15oz. can creamed corn
• 4 large eggs
• 1 cup frozen corn, thawed
• 2 tablespoons sugar
• salt & pepper
• 1/2 cup flour
• cooking spray
• salted butter, melted for serving.

1. In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar. Season with salt & pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.

2. Spray a large non stick 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.