We had a little leftover corn from supper so I made up a batch of Corn Fritters. We used to make these when I was a kid so I found the recipe from my mother’s My New Better Homes and Gardens Cookbook c 1937.
1 c. flour
1 tsp. baking powder
3/4 tsp salt
2 beaten eggs
1/4 c. milk
1 1/2 c. drained whole kernel corn
2 tsp shortening, melted
In one bowl, combine the flour, baking powder and salt. In another combine eggs and milk. Add dry ingredients to the wet and mix untilsmooth. Stir in corn and shortening, Drop from a tablespoon into deep, hot fat (375 degrees F). Drain on absobent paper. Serve warm with maple syrup or sprinkle with confectioner’s sugar. (Serves 4 – 6).