|All purpose flour||1 Cup (16 tbs)|
|Fresh corn kernels||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Corn oil||2 Cup (32 tbs), heated to 365Â°f (For Frying)|
1. Cook corn until soft in boiling salted water in a saucepan; drain thoroughly, reserving 1 cup liquid. Melt butter with corn liquid in saucepan, add flour, and cook, stirring rapidly, until mixture is smooth and rolls away from the sides of pan.
2. Remove from heat and add the eggs, one at a time, beating well after each addition. Stir in cooked corn.
3. Drop batter by spoonfuls into heated oil and fry until golden and well puffed. Drain on absorbent paper.