Am I the only one who grew up with sweetcorn fritters?

This would have to be my favourite corn fritter recipe (thanks to Alison Holst). I have grown up with a different one that uses creamed corn, but this one with whole-kernel corn is really yum!

Great for lunch or an easy, quick dinner. Extra nice when served with chilli sauce or a tomato salsa.

For 6 servings
1 440g can whole-kernal corn
1 egg
1 cup flour
2 tsp baking powder
oil for frying

Drain the corn, reserving the liquid. Put corn in a bowl with the egg and mix with a fork. Add about 1/4 cup of the reserved liquid along with the sifted dry ingredients and stir gently until dry ingredients are damp and mixture is of fritter batter thickness. Do not over-mix.

Using two spoons, drop teaspoonfuls of the batter carefully into hot oil about 5mm deep and fry until golden brown on both sides. Drain on paper towels and serve with tomato sauce.