1 c. juice from canned corn or milk (or both)
1 c. drained canned corn
1 3/4 c. sifted cake flour
1 tbsp. melted fat
1 tsp. baking powder
1 egg
3/4 tsp. salt

Mix flour, baking powder, and salt. Mix the juice from corn or milk, the egg (slightly beaten), and the corn. Stir this mixture gradually into the dry ingredients. Add the melted fat. If corn is very moist, more flour may be needed. Fry the corn fritters in deep fat. 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 gets too brown. Drain fritters in absorbent paper and serve hot.