On Wed, 11 Jul 2018 02:46:01 -0000 (UTC), Wayne Boatwright
> wrote:

>On Tue 10 Jul 2018 05:30:25p, U.S. Janet B. told us...
>
>>
>> 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
>>
>
>Thanks so much for sharing that recipe. I love corn fritters.
>Without looking it up it sounds very similar to the hand-written
>recipe my mother had. She also made pancakes with corn kernels in
>them.

My mother made pancakes with fresh apple rounds in them. Good
memories, huh?