• 2 large eggs, beaten
• 1-1/2 cups buttermilk
• salt and pepper to taste
• 1 (16 oz.) can cream style corn or use 4 fresh ears of corn, with the kernels cut off the cob
• 1-1/2 cups self-rising flour
• 1 tsp. sugar

In a nonstick skillet add enough canola oil until it is about 1/4-inch deep.  Place over medium heat.

In a large bowl combine the eggs, buttermilk, salt and pepper and corn; mix well.  Sift the flour into the bowl and add the sugar; mix just until combined.

If the batter sizzles when dropped into the skillet, the oil is ready.  Drop 3 tbsp. of batter into the hot oil and fry 2-3 minutes per side.  Remove and place on paper towels to absorb the excess oil.  Serve with butter and maple syrup.

Makes a dozen fritters

Recipe by CookingWithAuntJuju.com