Mom’s Fun Corn Fritters
a recipe that serves 6 by
Ingredients:
2 cans (15-16 0z) whole kernel corn, each drained and brine saved, leave corn in each can
2 tablespoons olive oil, divide in half (1 tablespoon)
2 eggs
2/8 teaspoons salt sense table salt (33% less sodium)
1 tablespoon of baking powder, divide in half (1 1/2 teaspoon)
2 dashes pepper
approximately 1/2 cup 2% milk
8 heaping tablespoon of flour, or an over sized 1/2 cup of all purpose flour
Canola oil, enough to put at least a 1/4″ deep in a frying pan
Directions:
1. In each can with corn put the equal divide amounts of olive oil, salt, pepper, baking powder and add an egg to each can. Mix ingredients in each can.
2. Fill remaining space in each can to the top with milk.
3. Combine both cans in a large bowl and mix.
4. Add flour in and mix well. Let sit for 10 minutes to rise. Remix after 10 minutes. Mix should be like a pancake batter. If mix is too thick or gets thick add a tablespoon of corn brine at a time to achieve the right. If mix is too thin add teaspoon of flour at a time to achieve the right constancy.
5. Spray frying pan with pam and add Canola oil and heat over medium heat.
6. When oil is hot, using a gravy ladle or a large serving spoon, spoon in corn batter. When edges begin to stiffen and brown, batter is not runny turn over fritter. Fritters should be golden browned on both sides.
7. Remove fritter from oil and put on paper towels to absorb excess oil.