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Corn Fritters

2 cups Plain Flour
1 Egg
1-2 Cups Milk
1 Cup Grated Tasty Cheese
1 Tin Corn Kernels, Drained
Salt & Pepper to taste

Sift the Flour with Salt & Pepper. Make a well in the centre, add Egg. Stir with a wooden spoon, adding Milk slowly. Add Corn and Grated Cheese. Allow to sit for approximately half an hour.

Heat a small amount of butter or oil in a frypan, and then spoon in the batter in batches. Cook over a moderate heat until they set, then flip them. Drain on kitchen paper.

Serve with salsa and sour cream or yogurt.

Note: The amount of milk in the batter will determine the thickness of the fritters. For small stodgy ones (eg for individual serves) use less milk; for thinner ones (eg for stacking) use more milk.

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