On Tue, 10 Jul 2018 18:30:25 -0600, 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

Sounds terrific. I have not had creamed corn in ages and ages.