- 1 cup all-purpose flour
- 1/3 cup skim milk
- 1/4 teaspoon salt
- 1 large egg
- 1-3/4 cups canned corn, drained
Preheat the oven to 375° Make the batter first, by sifting the flour and salt together into a large bowl. Break the egg into the middle of the flour and add the milk. Mix well, but do not beat. Leave the batter to rest in the refrigerator for 30 minutes. Add the corn to the batter, and mix thoroughly. Heat a heavy-based, lightly greased non-stick frying pan until it is hot and drop 1 tablespoon of the mixture for each fritter onto the hot surface. It is best to cook the fritters in batches of 3 or 4. Bubbles will appear on the uncooked surface of each fritter. When these burst, turn the fritter over and cook the other side until it is golden brown. Brush the fritters with a little oil if they are sticking to the surface. Drain them on paper towels to absorb any excess oil, & keep the cooked fritters warm in the oven til all of them are ready. Serve hot.