Corn Fritters
From The Jewish Princess Feasts and Festivals, by Georgie Tarn and Tracey Fine

Ingredients:

1-1/3 cups self-rising flour
1 teaspoon baking powder
2 extra-large eggs
2/3 cup whole milk
1 teaspoon dried parsley
salt and black pepper to taste
3 cups canned corn kernels
vegetable oil (for frying)

Instructions:

Beat together all the ingredients, except the corn and oil. Be sure to season the batter well. Stir in the corn.

Pour enough oil into a deep-sided frying pan to fill it by one-third and heat it.

Take a tablespoon of the batter and drop it into the hot oil. You can fry about six fritters at a time, depending on how big your frying pan is.

Fry the fritters until golden brown, then turn them over to fry the other side.

Drain on paper towels before serving.

Yield: makes approximately 20

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