1 c. vacuum packed corn, drained
1 c. creamed corn
4 eggs
1 1/2 c. flour
1 1/4 t. baking powder
1/2 t. salt
black pepper

1. Mix two types of corn and eggs together
2. Sift together dry ingredients and add to egg-corn mixture
3. Heat vegetable oil until hot enough to deep fry. Test with cube of bread, should brown quickly. Test with corn fritter, should sink and rise to top quickly
4. Using #70 scoop (2 1/2 t.) make fritters approximately eight at a time to avoid cooling to oil too much
5. Remove from oil and drain well
6. May be frozen and reheated in the microwave or oven. Reheating does make them heavier

Makes about 60 fritters.

Serve with sauce made from equal parts of apricot lekva (or apricot preserves) and Chinese duck sauce. If Chinese duck sauce is not available, add a little chili sauce or hot pepper sauce to the apricot jam.

A #70 scoop is one half ounce which is equal to about one tablespoon. In this case a scant tablespoon can be substituted.