->Corn Fritters 17 <-

1 can (12 oz) whole kernel corn

1 1/4 cups sifted flour

1/2 cup cornmeal

3 teaspoons baking powder (double acting)

1 teaspoon salt

2 teaspoons granulated sugar

2 eggs

2 tablespoons salad oil

1 can (8 3/4 oz) cream style corn

salad oil or shortening for frying.

Drain whole-kernel corn well, reserving 1/3 cup of liquid. Sift

dry ingredients together.

In large bowl, with rotary beater, beat eggs, 2 tablespoons salad

oil, and corn liquid until well combined; add cream style corn and mix well. Using wooden spoon, gradually stir flour-cornmeal mixture

into egg mixture. Gently stir in drained corn; mix well.

Heat oil in electric skillet or deep fat fryer to 365 degrees F.

Into hot fat, drop mixture by spoonfuls, a few at a time, or use

small ice cream scoop. Deep fry fritters, turning once until

golden-brown on both sides, about 5 minutes. Drain well on paper

towels. Keep warm while frying the rest. Serve with warm syrup,

honey or powdered sugar.