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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Corn Fritters


1 1 /2 cups       Flour

1 tsp                 Salt

1 /4 tsp            Black pepper, fresh ground

1 /2 Tbsp         Sugar

1 /2 tsp            Granulated garlic

2 tsp                Baking powder

1 1 /4 cups      Milk

1                        Egg

1 1 /2 cups       Roasted corn cut from the cob

4 cups              Peanut Oil


Combine dry ingredients in mixing bowl. In another bowl, combine milk, egg and corn. Fold dry ingredients into wet, being careful not to over mix.

In a cast iron skillet, heat four cups of peanut oil to 325 degrees. Drop 1 1 /2 tablespoon-sized fritters into oil (cook no more than eight at once). Turn fritters in oil so all sides brown evenly. Remove and drain on paper towels. Serve immediately.

Yield: 24-30 fritters

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