Bishop Hill Corn Fritters Recipe

• 2 lrg Large eggs
• 1/4 c. Lowfat milk
• 1/4 c. WATER
• 1 Tbsp. BUTTER, melted
• 16 ounce Can WHOLE KERNEL CORN, liquid removed (I use the liquid removed juices instead of the water or possibly add in water to the juice to make 1/4 c.)
• 2 c. ALL-PURPOSE FLOUR
• 2 tsp BAKING Pwdr
• 3/4 tsp SALT
• 1/4 tsp BLACK PEPPER, freshly grnd
• 1 Tbsp. GRANULATED SUGAR VEGETABLE OIL (for frying) CONFECTIONERS' SUGAR & MAPLE SYRUP

1. * Instead of canned corn, 2 c. fresh or possibly frzn corn can be substituted.
2. The original recipe does call for canned corn, as fritters were considered a winter dish.
3. And this recipe is much older than frzn technology.
4. In a mixing bowl, beat the Large eggs till light.
5. Add in the lowfat milk (or possibly corn liquid mixed with water), and butter; blend.
6. Stir in the corn and mix thoroughly.
7. Add in the dry ingredients and mix just till moistened.
8. Heat 2 inches of oil in an electric skillet or possibly deep-fryer to 350-degreesF.
9. Drop the batter into the oil by tablespoonfuls and fry 2 to 3 min on each side or possibly till nicely browned.
10. Drain on paper towel and sprinkle with powdered sugar.
11. Serve with maple syrup.

eggs, milk, water, butter, corn, allpurpose flour, baking, salt, black pepper, sugar vegetable oil

Taken from cookeatshare.com/recipes/bishop-hill-corn-fritters-84867 (may not work)