Corn Fritters
1 cup liquid, either juice from canned corn or milk, or the two mixed. 1 cup drained canned corn. 1¾ cups sifted cake flour 1 tablespoon melted fat. 1 egg. 2 teaspoons baking powder. ¾ teaspoon salt.
Mix the flour, baking powder, and salt. Mix the juice from the canned corn or milk, or whatever liquid is used, the egg after it has been beaten slightly, and the canned corn. Stir this liquid mixture gradually into the dry ingredients. Add the melted fat. If the corn is very moist, even after the liquid has been drained from it, more flour may be needed.
Fry the corn fritters in deep fat, or if preferred, in a skillet in shallow fat. In either case, drop the mixture by spoonfuls into the fat and fry rather slowly. The fritters need time to cook through to the center before the outside becomes too brown. Drain the fritters on absorbent paper and serve hot.