Corn Gold Fritters
|Sifted all purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Cooking oil/Salad oil||1 Teaspoon|
|Eggs||2 , well beaten|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Blend the flour, baking powder, salt, and pepper in a bowl.
Mix the milk, Worcestershire sauce, and oil with the eggs.
Add all at one time to the dry ingredients and beat with a hand rotary beater just until smooth.
Mix in the corn.
For each frying, drop batter by tablespoonfuls into the hot fat until surface is covered.
Fry 2 to 3 minutes, or until golden brown, turning frequently.
Drain fritters over fat for a few seconds before removing to absorbent paper.
Allow 2 fritters per serving.