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Corn Fritters

Soft and creamy on the inside and crisp on the outside, these fritters are best when served warm, right out of the fryer.

Makes about 4 dozen small fritters

2 large eggs
1/4 cup milk + 1/4 cup water* (1/2 cup)
1 Tbs. butter, melted
1 (16 oz) can whole kernel corn, drained
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. black pepper, freshly ground
2 Tbs. granulated sugar
Vegetable oil (for frying)
Confectioners sugar and maple syrup

*Use the drained juices instead of the water and, if necessary, add water to the juice to make 1/4 cup.In a mixing bowl, beat the eggs until light. Add the milk and water (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 degrees. Drop the batter into the oil by rounded teaspoonfuls 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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