Blazing Corn
Fritters
Chile Chile Bang Bang's Mary Slusarchuk
| 1 | Cup All Purpose Flour - Sifted |
| 1 1/2 | Teaspoons Baking Powder |
| 1/2 | Teaspoon Salt |
| 2 | Tablespoons Shortening |
| 1 | Large Egg - well beaten |
| 1/3 | Cup Evaporated Milk |
| 2 | Teaspoons Blazing Bonnets -- add more if you want it HOTTER |
| 1 1/2 | Cups Whole Kernel Corn - well drained |
| Maple Syrup | |
| Additional Blazing Bonnets | |
| Oil for Deep Frying | |
| Pre-heat oil in
a deep fryer Sift together dry ingredients. Work shortening into flour mixture. Add egg, milk and Blazing Bonnets and blend well. Fold in corn. Drop batter by teaspoon and fry until crisp and golden brown and drain on a rack. NOTE: Don't drain on paper towels, as the fritter will get soggy. Place a baking rack over a plate that has paper toweling on it, then place the fritters on the rack. TO SERVE: Dip fritter into maple syrup or additional Blazing Bonnets |
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