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LOCATION: Recipes >> Vegetables >> Corn Fritters 17

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Corn Fritters

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.

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