|Corn on the cob/One can of 8-ounce whole kernel corn, drained||10 Cup (160 tbs) (2 Ears)|
|Canned whole kernel corn||8 Ounce, drained|
|Egg||1 , beaten|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Light cream/Milk||3 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
If using fresh corn, remove husks and silks.
With sharp knife, cut down through the center of kernels on each row of corn; scrape corn off cob.
(If using canned corn, coarsely chop the corn.) In bowl combine egg, flour, cream or milk, butter or margarine, salt, pepper, and corn.
In wok heat 1 1/2 inches cooking oil to 365°.
Carefully drop corn mixture into the hot oil by tablespoonfuls.
Fry a few at a time about 2 minutes or till golden, turning once.
Drain on paper toweling.