1 1/2 c sifted flour
1 egg, slightly beaten
1 1/2 tsp. baking powder
1 c corn oil
1 tsp. salt
16 oz can cream style corn (I make fresh when time allows)
Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop
batter by tablespoon into hot oil, one layer at a time. Fry about 2
minutes on each side until golden brown. Drain on absorbent paper.
Makes 16 fritters.
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