• 1 can of whole kernel corn (drain and reserve the liquid)
• Milk
• 1 1/2 cups flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg beaten

Add enough milk to the reserved corn liquid to measure one cup.  Sift together the dry ingredients.  Combine the egg, milk mizture and corn to the dry ingredients.  Mix until moistened.  Drop batter from a tablespoon into deep, hot oil.  Fry until fritters are golden brown, about 3-4 minutes.  Drain on a paper towel.