Today is February 22, 2018 / /

Kosher Nexus
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When we were growing up, we twice lived in Idaho while the father unit worked on a nuclear reactor located out there. While in Idaho, our mom started to make corn fritters. It has been the better part of a life time since we had corn fritters, but we found a recipe, made some and totally pigged out!

2 cups flour
1 tablespoon baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs, beaten
1 cup milk (or pareve alternative)
1/4 cup melted butter (or pareve alternative)
1 can whole kernel corn, drained (or about 1 1/2 cups frozen, thawed or fresh)

Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour – enough to bind batter]; add corn last. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown.

Serve warm!