"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 C. FLOUR, SIFTED 1 1/2 t. BAKING POWDER 1 T. SUGAR 1 SCANT T. SALT 1 EGG 1/4 C. MILK 1/2 C. WHOLE KERNEL CORN
SIFT FLOUR, BAKIG POWDER, SUGAR AND SALT TOGETHER. ADD EGG, MILK AND CORN, STIR UNTIL BLENDED. DROP BATTER INTO OIL A TSP. AT A TIME, FRY FRITTERS UNTIL GOLDEN BROWN, TURNING ONCE TO COOK EVENLY. REMOVE AND DRAIN ON PAPER TOWELS. SERVE PIPING HOT ON WARM PLATTER.
SPRINKLE FRITTERS WITH CONF. SUGAR BEFORE SERVING!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.