1 c. flour
3/4 tsp. salt
1 tsp. baking powder
1/2 c. milk
1 egg, beaten
1 1/2 c. drained kernel corn

Sift flour, measure and sift with salt and baking powder. Combine milk and egg and beat thoroughly. Add to dry ingredients and mix just enough to moisten. Stir corn into the mixture with a light touch. Drop batter by tablespoons into deep hot fat, 365 to 375 degrees. Fry for 2 to 3 minutes or until they are a pretty, light brown. Drain on absorbent paper. About 18 puffy fritters.