On 7/11/2018 11:53 AM, Gary wrote:
> notbob wrote:
>>
>> On 7/10/2018 6:30 PM, 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
>>
>> Sounds good!
>>
>> All it needs is some...
>
> All it needs is some fresh corn rather than canned corn.
>
WHY?! I see no reason to rail against canned corn. Keep in mind the
recipe came from the chef from her University... he was serving a lot of
people in the cafeteria. I'm sure he didn't have a bunch of workers
helping him shuck corn and cut kernels off the cob.

Use fresh corn cut off the cob if you want to. No rule says you can't
or shouldn't.

Jill