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CORN FRITTERS

October 15, 2010

1 cup plain flour

2 teaspns baking powder

2 eggs at room temperature (1 egg will do if that is all you have)

1/2 cup skim milk

1 can drained corn kernels 420g

METHOD

1. Stir flour and baking powder well in bowl.  Make a well in the centre of the flour. 

2. Whisk eggs and milk in jug.  Stir into well in centre of flour.  Keep stirring from the centre well outwards incorporating the flour as you go.  

3.  Add corn.  Fold until combined.

4. Heat oil in large frypan over moderate heat.  Place 1/4 cup of mixture in pan for each fritter.  Cook for 2 minutes each side or until golden brown.   Place on paper towel to drain.

Additions:  You can add 1 small onion very finely chopped if you like.

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