Roasted Corn Fritters

A note from Chef Don: “This makes about 40 to 50 fritters, which means it feeds three people! Yuummmmm!”

Ingredients:
For the batter
6 ea. Eggs, beaten
1 pt. Milk
1 lb. Flour
2 Tbsp. Baking powder
1 tsp. Salt
1 oz. Sugar

1.5 lb. Corn, fresh if possible but frozen works fine.
2 Tbsp. Salad Oil
To Taste Salt & pepper

Method:
1. In a medium sized bowl whisk together the eggs and milk.
2. Separately, mix together the flour, baking powder, salt, and sugar. Add to the milk and eggs and mix until smooth.
3. Let the batter stand for several hours in a refrigerator.
4. While batter is resting toss the corn kernels with the oil and salt & pepper, spread out on a lightly oiled roasting pan and roast until they start to brown lightly, but not darken, stirring every 10 minutes. Chill completely.
5. Stir the cold, cooked corn into the batter.
6. Drop with a heaping tablespoon measure into deep fat at 350°F. Hold the scoop just above the hot fat when dropping and push it out with another spoon to avoid big splashes. If you have a small ice cream scoop or portion scoop that works best. Fry until golden brown.
7. Drain well and serve.