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1
Whisk together the eggs and milk in a large bowl.
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2
Stir in the corn and any corn liquid.
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3
Combine the cornmeal, flour, sugar, salt, and baking powder in a medium bowl.
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4
Sift this dry mixture into the wet mixture and stir together to make a batter that is thick but still can be dropped from a spoon.
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5
Pour oil into a heavy cast-iron skillet to reach a depth of 1/2 inch.
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6
Place the skillet over medium-high heat and bring the oil to 365F, using a thermometer to gauge the temperature (you can also use an electric skillet, which will tell you exactly when youve reached this temp).
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7
When the oil has reached 365, lower the heat slightly to keep the temperature stabilized, and drop the batter by tablespoonfuls onto the skillet.
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8
It will sizzle as it goes into the oil.
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9
If the first fritter doesnt sizzle, wait and let the oil get a little hotter before adding more fritters.
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10
Dont crowd the skillet, because crowding will bring down the heat; no more than 4 to 6 fritters, not touching, at a time.
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11
Let the corn fritters cook until they are golden and crispy on the underneath side, about 3 minutes.
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12
When its time to flip them, the edges will be colored just slightly and will be noticeably firmer, and the top of the fritter will no longer be moist.
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13
Reverse the fritters.
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14
Allow about 3 minutes more on side two.
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15
As they cook, line a tray with paper towels or torn-open brown paper grocery sacks.
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16
Place the cooked fritters on the paper towels or brown paper and blot them quickly with another piece of paper.
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17
Serve immediately, nice and hot.
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18
Variation: Ethereal Souffleed Fresh Corn Fritters:
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19
Separate the eggs, adding the yolk in step 1 and the beaten-stiff egg whites at the end of step 2, folding them in ever so gently.
