Bishop hill corn fritters
18 Fritters
Ingredients
| Quantity | 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 | ||
Directions
* 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.