#68 - Corn Fritters

(by Shirley McNevich)

6 ears fresh corn on the cob OR one 1 lb. can of whole kernel corn (drained but keep liquid)
1 1/2 cups sifted all purpose flour
2 tsp. baking powder
1 egg
3/4 tsp. salt
milk
canola oil for frying

Cut off the kernel tips from the fresh corn on the cob into a bowl and scrape cobs with your knife to obtain the juice (or use can of whole kernel corn). No matter which kind of corn you are using, drain the juice from the corn into a measuring cup. Add enough milk to the corn juice until you fill the measuring cup to the 1 cup line. Into a another bowl, sift flour, baking powder and salt. In a separate bowl, beat one egg and add the milk/corn juice mixture and the corn kernels. Using a spoon, add the flour/baking powder/salt mixture to the egg/milk/corn juice/corn mixture. Slowly mix with a spoon until flour is moistened. Drop one tablespoon at a time of the batter into frying pan with canola oil. Fry until bottom side is golden brown then flip and fry other side. Remove from pan and put onto paper towels to drain. Eat with your fingers.