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1
Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
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2
In a medium sized bowl combine the corn juice you've just measured and the eggs.
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3
Use a whisk to beat them smooth.
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4
Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
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5
Add the drained corn and mix again.
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6
Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
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7
When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
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8
After they have browned on both sides, transfer them to a plate to keep warm.
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9
Add more fat to the pan as necessary.
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10
This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.
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11
I serve the fritters with applesauce, or Pancake Syrup or just plain with more margarine for the kids. They can take the place of both starch and bread in a meal. For lunch, or a light supper, make Scalloped Tomatoes, Corn Fritters, and serve fruit and yogurt for dessert. Delicious!
