Corn Fritters

2 cups corn with liquid reserved
1 and ½ cup all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 egg, beaten
Oil for frying

Drain 2 cups cut, fresh corn (6 ears), reserving liquid (Cut off just the tips of kernels, than scrape cobs.) Or use one 1-pound can whole kernel corn, drained. Add enough milk to liquid to measure 1 cup.
Sift together 1 and 1/2 cups sifted all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon salt. Combine 1 beaten egg, milk mixture, and corn. Add to dry ingredients. Mix just till flour is moistened.
Drop batter from tablespoon into deep hot fat (375). Fry until golden brown, about 3 minutes. Drain on paper towels. Serve with warm maple-flavored syrup. Makes about 18.

Source: Cinnamon Spice and Everything Nice