Charlene's Recipe

Corny Corn Fritters

Category: side dish

Complete in 20 minutes
Yeild: 30 fritters

2 cup vegetable oil
1 package (12 count) taco shells
3/4 cup all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup milk
1 cup frozen whole kernel corn, thawed
black bean and corn salsa

Heat oil in medium saucepan over medium high heat to 375 F. Line platter with paper towels.
Place taco shells in resealable plastic bag; close bag. Crush with rolling pin until finely ground. Place crumbs in medium bowl. Add flour, baking powder and baking soda, mix well.
Combine eggs and milk in a small bowl; mix well. Pour egg mixture into dry ingredients; mix well. Fold in corn. Let stand 10 minutes.
Place heaping Tbsp. of mixture into hot oil. Cook 4 minutes or until golden brown. Remove with slotted spoon. Drain on paper towels. Serve with salsa for dipping.

TIP: For cheesy corn fritters, add 1 cup finely shredded cheddar cheese to the fritter mixtuer along with egg mixture.