One version of corn fritters (Eric Boyd, Los Angeles Times )
Sharon Brazell from Severna Park was hoping someone would have the recipe for the hush puppies that were served at the Peter Pan Inn in Urbana. The restaurant, which closed in 1986, was famous for its plentiful family-style meals and beautiful setting.
Brazell said her family, like many in the 1950s, '60s and '70s, would make the drive to the country restaurant near Frederick for special occasions to enjoy the food and setting, which included peacocks parading in the gardens. She said their hush puppies were like no others, delicate in flavor with a consistency like a raised doughnut with corn kernels — they were like "wonderful puffs of heaven."
Barbara Hitchings from Annapolis, who also has fond memories of going to Peter Pan Inn as a child, sent in a recipe she says she has had for years for Peter Pan corn fritters. She cannot recall where she got the recipe, but she says these fritters come very close to the hush puppies she remembers from the inn.
While I'm not big on deep-fried foods, I suppose they can't hurt if you eat them only once in a while. These little gems, crunchy on the outside and soft and pillowy on the inside, are absolutely delicious. For added goodness, I used fresh corn off the cob.
Maryanne Walls of Knoxville, Tenn., has been looking for a favorite recipe she has lost for Wellesley coffee cake. She thinks the recipe came from a book called "Come for Cocktails, Stay for Supper." The cake was made in a bundt pan, with a middle layer of cinnamon, brown sugar and chopped pecans.
Bill Key of La Pine, Ore., is looking for a recipe for making chewy chocolate walnut brownies. He does not care for any of the packaged brownie mixes and would like to have a good recipe for making them from scratch.
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Peter Pan Inn corn fritters
Makes about 18 fritters
11/4 cups flour
1/2 teaspoon salt
3 tablespoons sugar
11/2 teaspoons baking powder
1 egg, beaten
1/2 cup milk
1 cup whole corn kernels, drained
Powdered sugar, if desired
Sift the dry ingredients together. Add the wet ingredients to the dry and mix well but take care not to overmix.
Drop by spoonfuls into hot oil and fry until golden brown. Drain on paper towels and dust with powdered sugar if desired.