2 cups flour
1 cans whole kernel corn
2 teaspoons baking powder
Salt (about ¾ to 1 teaspoon)
1 large egg
¾ cup milk
In a mixing bowl, sift together the flour, baking powder, pepper and salt.
In a separate small mixing bowl beat the egg. Drain the corn saving ¼ cup of the liquid. Add the corn, milk, softened butter and the ¼ cup liquid drained from the corn. Mix thoroughly then add this to the flour mixture and continue mixing.
Heat about 1-½ inches of vegetable oil in a deep pan or wok.
Drop the fritter dough by spoonfuls into the hot oil and cook until golden brown, turning them while they are cooking to get browned on all sides.