1 can of whole kernel c orn, drained (reserving the liquid)
Milk
1-1/2 cups of flour
3 teaspoons of baking powder
3/4 teaspoons of salt
1 egg, beaten
Add enough milk to the reserved corn liquid to measure 1 cup. Sift together the dry ingredients.
Combine the egg, milk mix ture, and corn and add to the dry ingredients. Mix just untill
moistened. Drop batter from a tablespoon into deep, hot oil. Fr y until the fritters are golden
brown, 3 to 4 minutes. Drain on paper towels.
