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 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