Ingredients:
1 eggs, beaten
1/2 cup milk
1 tablespoon sugar (optional)
1 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 dash pepper
1 tablespoon melted butter or 1 tablespoon margarine or 1 tablespoon vegetable oil
1 cup cooked whole kernel corn ( can use up to 2 cups if desired)
oil ( for deep frying, see note)
confectioners’ sugar, for dusting (optional)
Directions:
Beat the egg, milk and sugar together.
Sift the dry ingredients and add to the egg mixture.
(If using sifted flour, you can just mix the dry ingredients together well and still get excellent results).
Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended.
Stir or fold in the corn until evenly distributed.
Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown.
Drain on paper towels.
Place on plates and dust with confectioner’s sugar if desired. These are best if served with maple syrup.
Notes: I usually try one first.
If I find the oil is bubbling through the fritter, which would make it too greasy, I’ll add a little more flour to the batter to prevent that.
Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way.
When one side is brown, I just turn and brown the other side.
Servings: 8-10
Time preparation: 25 min.
Time total: 25 min.