Corn Fritters

Here's another recipe that can help you prep your Thanksgiving Day meal.  I love these little guys & I think you'll find it difficult to keep them from popping into your mouth while your making them.  You may also find this a problem with grazers who may be passing through the kitchen while you're cooking them.  Fritters are so yummy for young & old alike.  Make them right before you sit down so they are crispy on the outside, yet soft & warm on the inside.  I like to put corn in mine, but you can omit this if you prefer.  Fritters are also great for breakfast- replace corn with 1 cup diced apples & provide maple syrup for dipping.  So yummy.  Here's the scoop...
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon salad oil
1 cup canned corn
 oil for frying
Fill up a pot or dutch oven with about 3 inches of oil & heat on medium or to about 375 degrees.  In a bowl mix flour, baking powder & salt.  Stir in eggs, milk & salad oil.  Mix until incorporated, but not too long because that will make your fritters tough.  Gently fold in corn.
Drop tablespoons* of the batter into hot oil.  Make sure that fritters are not touching when you first pour them in or they will stick together**.  Fry for about 5 minutes or until brown on all sides.  Turn the fritters half way through cooking time to get even cooking & nice color.  Drain on paper-towel & serve immediately.  Enjoy!

*Drop the batter in the oil in one quick motion, otherwise you'll end up with something more like corn funnel cake.
**If batter sits on the bottom of the pot for longer than 8 seconds the oil is not hot enough.  Turn up the heat & try again.

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