INGREDIENTS:

• 1 1/2 cups sifted flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 can (approximately 16 ounces) cream -style corn
• 1 egg, slightly beaten
• 1 cup corn oil
• powdered sugar

DIRECTIONS:

Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil.
Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
Makes 16 corn fritters.

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