Instructions: In a mixing bowl put the egg, the corn, and the liquid drained from the can. Add the flour, baking powder, and a pinch of salt and pepper, and stir with a fork briefly.

Heat a skillet, add oil (preferably olive oil, its healthier), and drop spoonfuls of the batter mix into the hot oil to pancake depth. Turn the fritters as soon as theyre golden-colored and cook other side.

This recipe yields 2 servings.

Comments: Serve with a spoonful of tomato salsa and Wolfgangs New England Clam Chowder.

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