1 cup fresh corn kernels ½ cup butter
1 cup all-purpose flour
4 eggs
Corn oil for frying, heated to 365°F
1. Cook corn until soft in boiling salted water in a saucepan; drain thoroughly, reserving 1 cup liquid. Melt butter with corn liquid in saucepan, add flour, and cook, stirring rapidly, until mixture is smooth and rolls away from the sides of pan.
2. Remove from heat and add the eggs, one at a time, beating well after each addition. Stir in cooked corn.
3. Drop batter by spoonfuls into heated oil and fry until golden and well puffed. Drain on absorbent paper. Serve hot.
ABOUT 30 FRITTERS