On Tuesday, July 10, 2018 at 8:30:32 PM UTC-4, U.S. Janet B. wrote:
> 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

I tracked down my old recipe:

17-oz can creamed corn
2 eggs, beaten
1/2 C flour
1/2 t baking powder
oil

Drain some liquid from corn; there should be 1 C left. Mix corn, eggs, flour, baking powder. Fry as for pancakes. Serve with butter and syrup.

Cindy Hamilton