Corn Fritters

Corn Fritters

Adapted from About.com

Serves: 6-10

OBJ: TCW be able to use up her corn on the cob leftovers by deep frying them for a carnival-like treat!

Ingredients:

2 Cups flour

1 TBS baking powder

½ tsp salt

¼ C sugar

2 eggs, beaten

1 C whole milk

¼ C melted unsalted butter

1 ½ Cups cooked corn, taken off cob (or 1 can whole kernel corn, drained, or about 1 1/2 cups frozen, thawed or fresh

1 medium sized zucchini, shredded and squeezed-drained with a paper towel
3 C vegetable oil

Procedures:

1.      Sift flour, baking powder, salt and sugar in a medium-sized bowl

2.      Combine eggs, milk and butter in a large bowl

3.      Fold in dry ingredients [add more or less flour - enough to bind batter]

4.      Add corn and zucchini last, mix well

5.      Heat about 3 cups vegetable oil in a deep pan over medium-high flame (or however much it takes to have oil go up to at least 1/2 your pan, also make sure the oil is hot before next step: you can check by either placing the end of a wooden spoon at bottom of pan and if bubbles come up, the oil is ready or you can drop a tsp of batter into oil to see if it bubbles and fries immediately)

6.      Drop batter heaping tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown, flip fritters ½ way through frying

7.      Sprinkle with salt (or you can use powdered sugar or serve with syrup for a sweeter touch)

8.       Serve corn fritters warm