Prep. Time about 30 minutes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne or to taste (optional)
2 eggs -- beaten
3/4 cup milk, or more if needed
2 cups whole kernel corn (see my note above)
Vegetable oil for frying
In a medium bowl, whisk together the flour, baking powder and salt. Stir in the eggs. Gradually add milk, stirring constantly, until batter resembles thick pancake batter consistency, using more than 3/4 cup if needed. Fold in corn. Heat about 1/2 inch oil in a large heavy skillet to about 365 degrees. Carefully drop batter by tablespoonfuls into hot oil and fry fritters until golden brown. Drain on paper towels, sprinkling with a little more salt. Serve hot.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved