Bishop Hill Corn Fritters
- 2 lrg Large eggs
- 1/4 c. Lowfat milk
- 1/4 c. WATER
- 1 Tbsp. BUTTER, melted
- 16 ounce Can WHOLE KERNEL CORN, liquid removed (I use the liquid removed juices instead of the water or possibly add in water to the juice to make 1/4 c.)
- 2 c. ALL-PURPOSE FLOUR
- 2 tsp BAKING Pwdr
- 3/4 tsp SALT
- 1/4 tsp BLACK PEPPER, freshly grnd
- 1 Tbsp. GRANULATED SUGAR VEGETABLE OIL (for frying) CONFECTIONERS' SUGAR & MAPLE SYRUP
- * Instead of canned corn, 2 c. fresh or possibly frzn corn can be substituted.
- The original recipe does call for canned corn, as fritters were considered a winter dish. And this recipe is much older than frzn technology.
- In a mixing bowl, beat the Large eggs till light. Add in the lowfat milk (or possibly corn liquid mixed with water), and butter; blend. Stir in the corn and mix thoroughly.
- Add in the dry ingredients and mix just till moistened.
- Heat 2 inches of oil in an electric skillet or possibly deep-fryer to 350-degreesF.
- Drop the batter into the oil by tablespoonfuls and fry 2 to 3 min on each side or possibly till nicely browned. Drain on paper towel and sprinkle with powdered sugar. Serve with maple syrup.
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