I got this recipe from the chef for my residence halls at the Univ. of
Wisc. and long, long, long time ago. He very kindly cut the recipe
down to home sized portions.

Corn Fritters
1 can (12 oz) whole kernel corn
1 can (8 3/4 oz) cream corn
1 1/4 cup sifted flour
1/2 cup corn meal
3 tsp. double acting baking powder
1 tsp. salt
2 tsp. sugar
2 eggs
2 Tbsp. salad oil

salad oil or shortening for deep frying

Drain whole kernel corn very well, reserving 1/3 cup liquid
Sift flour with corn meal, baking powder, salt and sugar.
In large bowl with rotary beater, beat eggs, 2 tbsp. salad oil and
corn liquid until well combined; add cream corn.
Stir gradually with wooden spoon, flour and cornmeal into egg mixture.
Gently stir in drained corn. mix well.
heat salad oil to 365F (2 inches deep)
drop into hot fat by spoonfuls. Fry, turning once until golden brown,
about 5 minutes
Drain
Serve with warm maple syrup

Janet US