Easy Corn Fritters - cooking recipe

Ingredients

15 ounces corn (drain and reserve juice)
2 medium eggs
1/2 teaspoon salt
1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
bacon grease or margarine (for frying)

Preparation

Drain the liquid from the canned corn. Measure 1/4 cup of it and discard the rest. In a medium sized bowl, combine the corn juice you've just measured and the eggs. Use a whisk to beat them smooth. Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps. Add the drained corn and mix again. Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat. When the fat is hot, it's time to drop in the fritters. Drop about 1/4 cup of batter for each fritter, cooking about 3 or 4 together in the sme pan. Fry them like pancakes, turning them, after the underside is crispy brown. They cook a little slower than pancakes, because they are thicker. After they have browned on both sides, transfer them to a plate to keep warm. Add more fat to the pan as necessary. This recipe makes 8 or 9 fritters.