1 (8 3/4 oz.) can whole kernel corn
Milk
1 1/2 c. all-purpose flour
1/4 c. cornmeal
2 tsp. baking powder
1 egg, beaten
Shortening or cooking oil (for deep fat frying)
2 qt. pot filled with 3 inches oil

Drain corn; reserve liquid. Add enough milk to reserved corn liquid and make 1 cup. Mix together flour, cornmeal, baking powder, and 1/2 teaspoon salt. Add corn, milk mixture, and beaten egg. Stir until moistened. Drop batter by tablespoons 4 or 5 at a time into deep fat (375 degrees). Cook for 3 to 4 minutes until golden brown. Drain on paper towels. Repeat; serve warm. Makes 24. Stir together sugar and cinnamon to roll fritters in after towel blotted.

Apple Fritters: Prepare as above, except substitute 1 cup chopped apple for the corn and use 1 cup of milk. Stir 2 tablespoons sugar into flour mixture. Roll hot fritters in sugar and cinnamon mixture.