Kentucky Corn Fritters (1969)

• 
  6 eggs
• 12 oz milk
•  1-1/2 lbs flour
• 1/2 oz salt
• 1-1/2 oz baking powder
• 1/2 oz sugar
• 1 oz cooking oil
• 2-1/2 lbs canned whole kernel corn, drained
• Deep fat for frying
• Powdered sugar

In large bowl, beat eggs, add milk, and blend well. Sift flour, salt, baking powder, and sugar together. Add to milk mixture, and beat smooth. Beat in cooking oil, then corn, and stir until well blended.

Drop tablespoons of the batter into deep fat, and brown for 2 to 3 minutes. Roll in powdered sugar, and serve while hot. Yields about 25 fritters.

More "Lost" Fritter Recipes

Swiss Cheese Fritters (1967)

White House Peach Fritters (1887)

(Origin - "Dining in Historic Kentucky - A Restaurant Guide with Recipes" by Marty Godbey, 1985. This recipe is from the Old Stone Inn in Simpsonville, Kentucky.)