3-4 ears fresh corn or 1 (8 3/4 oz.) can whole kernel corn
Milk
1 1/2 c. sifted all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
1 beaten egg

Cut off tips of kernels, then scrape cobs to make 1 cup cut corn. Drain fresh (or canned) corn, reserving liquid. Add enough milk to liquid to measure 1 cup. Sift together dry ingredients.

Combine egg, milk mixture and corn. Add to dry ingredients. Mix just until moistened. Drop batter from tablespoon into deep, hot fat (375 degrees). Fry until golden brown, 3-4 minutes. Drain on paper towels. Serve with warm maple syrup. Makes 2 dozen.