I made this, for the first time, as an appetizer. Recognized as a southern type dish, I wasn’t quite sure how they would go over. But, I am happy to report, everyone gobbled them up with rave reviews…especially the kids. They are easy to make, as well. I used canola oil and drizzled pancake syrup over them before serving. This served about 4 people. Enjoy!
- 3 cups – oil (for frying)
- 1 cup – sifted all-purpose flour
- 1 teaspoon – baking powder
- 1/2 teaspoon – salt
- 1/4 teaspoon – white sugar
- 1 egg (lightly beaten)
- 1/2 cup – milk
- 1 tablespoon – butter or margarine (melted)
- 1 (12 ounce) can – whole kernel corn, drained
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels. Drizzle with pancake syrup and serve.