Yield: 18 Fritters
|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|
|¼ teaspoon||BLACK PEPPER, freshly ground|
|1 tablespoon||GRANULATED SUGAR|
|VEGETABLE OIL (for frying)|
|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.