Mequon Corn Fritters from Boder’s On-The-River

Ingredients:
2 c. flour
4 t. baking powder
1t. salt
4 eggs, separated
1T. salad oil
2 t. vinegar
3 c. kernel corn, drained

Directions:
Sift flour with baking powder and salt. Add slightly beaten egg yolks, salad oil, vinegar and corn and mix well. beat the egg whites until stiff. Fold lightly into the mix, then drop by spoonfuls (large or small, to taste) into deep 375 degree fat until pale golden.

Place in empty, ungreased muffin tins. Just before serving, set in a 350 degree oven and bake 10-15 min. until browned. (Or, if you intend to eat the fritters immediately, you could finish the cooking in the hot fat; Or just set then in the oven long enough to reheat.)
12 large fritters

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