Title: Bishop hill corn fritters
 Categories: None
      Yield: 18 Fritters
 
      2 lg EGGS
    1/4 c  MILK
    1/4 c  WATER
      1 tb BUTTER, melted
     16 oz Can WHOLE KERNEL CORN,
           -drained (I use the drained
           -juices instead of the water
           -or add water to the juice
           -to make 1/4 cup)
      2 c  ALL-PURPOSE FLOUR
      2 ts BAKING POWDER
    3/4 ts SALT
    1/4 ts BLACK PEPPER, freshly ground
      1 tb GRANULATED SUGAR
           VEGETABLE OIL (for frying)
           CONFECTIONERS' SUGAR & MAPLE
           -SYRUP
 
  * Instead of canned corn, 2 cups fresh or frozen corn can be
  substituted. The original recipe does call for canned corn, as
  fritters were considered a winter dish. And this recipe is much older
  than frozen technology.
  
  In a mixing bowl, beat the eggs until light. Add the milk (or corn
  liquid mixed with water), and butter; blend. Stir in the corn and mix
  thoroughly. Add the dry ingredients and mix just until moistened.
  
  Heat 2 inches of oil in an electric skillet or deep-fryer to
  350-degreesF. Drop the batter into the oil by tablespoonfuls and fry
  2 to 3 minutes on each side or until nicely browned. Drain on paper
  towel and sprinkle with powdered sugar. Serve with maple syrup.