| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 18 | Fritters | ||
INGREDIENTS
| 2 | lg | EGGS |
| 1/4 | c | MILK |
| 1/4 | c | WATER |
| 1 | tb | BUTTER, melted |
| 16 | oz | Can WHOLE KERNEL CORN, drained (I use the drained juices instead of the water or add water to the juice to make 1/4 cup) |
| 2 | c | ALL-PURPOSE FLOUR |
| 2 | ts | BAKING POWDER |
| 3/4 | ts | SALT |
| 1/4 | ts | BLACK PEPPER, freshly ground |
| 1 | tb | GRANULATED SUGAR |
| VEGETABLE OIL (for frying) | ||
| CONFECTIONERS' SUGAR & MAPLE SYRUP |
INSTRUCTIONS
* Instead of canned corn, 2 cups fresh or frozen corn can be substituted. The original recipe does call for canned corn, as fritters were considered a winter dish. And this recipe is much older than frozen technology. In a mixing bowl, beat the eggs until light. Add the milk (or corn liquid mixed with water), and butter; blend. Stir in the corn and mix thoroughly. Add the dry ingredients and mix just until moistened. Heat 2 inches of oil in an electric skillet or deep-fryer to 350-degreesF. Drop the batter into the oil by tablespoonfuls and fry 2 to 3 minutes on each side or until nicely browned. Drain on paper towel and sprinkle with powdered sugar. Serve with maple syrup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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