Yield: 18 Fritters
Measure | Ingredient |
---|---|
2 larges | EGGS |
¼ cup | MILK |
¼ cup | WATER |
1 tablespoon | BUTTER, melted |
16 ounces | 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 cups | ALL-PURPOSE FLOUR |
2 teaspoons | BAKING POWDER |
¾ teaspoon | SALT |
¼ teaspoon | BLACK PEPPER, freshly ground |
1 tablespoon | GRANULATED SUGAR |
\N \N | VEGETABLE OIL (for frying) |
\N \N | CONFECTIONERS' SUGAR & MAPLE SYRUP |
* 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.