Submitted by Cheryl Magill of Altoona
3 cups fresh, canned or frozen corn
Chopped celery or celery seed (optional)
2 quarts water
1 egg
1 cup milk
1 1/3 cups flour
3 tablespoons butter
1 1/2 teaspoons salt
Boil corn. Blend egg, milk and flour. Pour batter through a colander, letting it drip into boiling corn.
Add butter and salt and cook slowly in covered pan for three minutes. Garnish with chopped parsley. Serve immediately.
