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


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)


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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