- 3 to 4 ears fresh corn or
1 [8 3/4-ounce / 249-mL] can whole corn kernels
- Milk
- 1 1/2 cups [375 mL] all-purpose flour
- 1 tablespoon [15 mL] baking powder
- 3/4 teaspoon [3.75 mL] salt
- 1 beaten egg
- Melted shortening
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- If using fresh corn ears, cut off tips of kernels; reserving kernels, scrape ears to get 1 cup [250 mL] liquid, pouring in some milk if needed.
- Drain canned corn kernels, reserving liquid; pour enough milk into liquid to get 1 cup [250 mL].
- Sift together flour, baking powder and salt.
- Combine beaten egg, corn liquid/milk mixture and corn kernels.
- Add egg mixture to flour mixture; mix until just moistened.
- Drop batter from tablespoon [15 mL], about 6 at a time, into hot [375°F / 190°C] shortening.
- Deep-fry until golden brown all around, for 3 to 4 minutes.
- Drain fritters onto paper toweling.
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