* Instead of canned corn, 2 cups fresh or frozen corn can be substituted. The original recipe does call for canned corn, as fritters were considered a winter dish. And this recipe is much older than frozen technology. In a mixing bowl, beat the eggs until light. Add the milk (or corn liquid mixed with water), and butter; blend. Stir in the corn and mix thoroughly. Add the dry ingredients and mix just until moistened. Heat 2 inches of oil in an electric skillet or deep-fryer to 350-degreesF. Drop the batter into the oil by tablespoonfuls and fry 2 to 3 minutes on each side or until nicely browned. Drain on paper towel and sprinkle with powdered sugar. Serve with maple syrup.
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|Serving Size: 1 Fritter (71g)|
|Recipe Makes: 18|
|Calories from Fat: 34 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 119.3mg||37 %|
|Sodium 261.4mg||9 %|
|Potassium 112.5mg||3 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15.6g|
|Protein 5.7g||8 %|
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Calories per serving: 120
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