DIXIE CROSSROADS FRESH CORN FRITTERS (about 30)

vegetable oil for deep frying

2 cups all purpose flour

1 tablespoon baking powder

¼ cup granulated sugar

½ teaspoon salt

2 large eggs

1 cup milk

½ stick (1/4 cup) butter, melted

1 cup fresh corn (cut from about 2 ears) or thawed frozen corn

confectioners’ sugar for dusting fritters

1. In a deep heavy skillet or heavy kettle heat 1-1/2 inches oil to 350* over moderate heat.

2. While oil is heating, in a large bowl sift together flour, baking powder, granulated sugar and salt. In a bowl whisk together eggs, milk and butter until blended. Fold egg mixture and corn into flour mixture until just combined.

3. Line a shallow baking pan with paper towels. Drop batter by tablespoons into hot oil, cooking fritters in batches so as not to crowd them, and cook until golden brown, about 5 minutes. Transfer fritters as cooked with a slotted spoon to baking pan and keep warm in a warm oven.

4. Sprinkle fritters with confectioners’ sugar and serve immediately.

from the Dixie Crossroads Restaurant in Titusville, Florida, printed in Gourmet Magazine, February, 1996