1 can of whole kernel corn, drained (reserving the liquid)
Milk
1-1/2 cups of flour
3 teaspoons of baking powder
3/4 teaspoons of salt
1 egg, beaten

Add enough milk to the reserved corn liquid to measure 1 cup.
Sift together the dry ingredients.
Combine the egg, milk mixture, and corn and add to the dry ingredients.
Mix just until moistened.
Drop batter from a tablespoon into deep, hot oil.
Fry until the fritters are golden brown, 3 to 4 minutes.

Drain on paper towels.