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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