OLD TAVERN CORN FRITTERS

This old recipe from Ohio is said to be over 200 years old.

1 cup flour
1 1/2 teaspoons baking powder
2 eggs
1/3 cup milk
1 can whole kernel corn, drained
1 tablespoon butter, melted
fat for deep frying
powdered sugar
warm maple syrup

Put the flour and baking powder in a bowl, mix together and set aside. In another bowl, beat the eggs with the milk. Stir corn and butter into the eggs and milk. Stir in the flour and baking powder mix just until blended. Heat the oil to about 375 degrees and drop the corn batter into the hot oil by the heaping teaspoonful. Fry 2 or 3 minutes or until fritters are golden in color. Drain well then dust with powdered sugar and serve with the warm syrup.

Note: File Photo

Note: I believe this recipe has been updated over the years. They probably didn't use a can of corn back then. They probably used fresh corn or home canned corn.