Corn fritters were one of the special weekend lunches that my mother used to make now and then.   They were considered a great treat.
        Although most of the fritters would be made with canned corn in them, my mother usually poured part of the batter into another bowl before adding it.   From this she would make some plain fritters, or dip sliced apple in, or add a couple of handfuls of currants.   We would have these after the corn fritters.

Ingredients

1 cup canned corn (water packed)
¾ cup (4 oz) flour
2 tsps baking powder
1 tsp salt
1 egg
1 cup milk
oil for deep frying
icing sugar

Directions

Mixing the Batter

Sift the flour, baking powder, and salt into a mixing bowl, and make a well in the centre.

Break the egg into the well.   Add a half a cup of milk.

Start mixing, gradually working in the flour from the sides of the bowl.

Add another half a cup of milk.   Beat only enough to make a smooth mixture.

Mix in the canned corn.

Frying
Heat cooking oil in a deep fryer.   Pour a quarter of a cupful of batter into the pan.   If the fryer is large enough, pour in three or four frittersworth of batter, each in a separate corner of the fryer so they won't touch.   Let them cook until they are golden brown.   Turn them at least once, so they get evenly cooked on both sides.
        Remove from the oil with a slotted spoon, and let them drain on kitchen paper.   Serve hot.
        While people are eating the first batch, make the next one.   Yes, this does mean that the cook has to stay in the kitchen, and only gets the last lot of fritters.

At the Table
If desired, roll the fritter in icing sugar.

Serves around four people.