Bishop hill corn fritters

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
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.

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