Crispy Corn Fritters

I made these fritters as a side dish to a meal that was otherwise too healthy, and needed something that was sort of like a vegetable, but not too much. Enter these fritters, which are basically little corn donuts made with both cornmeal and canned corn. They can be eaten by themselves with syrup or powdered sugar on top, but I like them as a savory side, possibly (definitely) with lots of hot sauce.

Crispy Corn Fritters (serves 6-8 )
Adapted from Sylvia's Family Soulfood Cookbook

1 cup flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened almond milk
1 16-ounce can corn kernels, drained (keep 1/2 cup canning liquid)
canola oil for frying

In a large bowl, stir together the dry ingredients, then stir in the milk, canning liquid, and corn kernels.

In a large frying pan, pour in enough oil to cover the pan. Heat oil until it bubbles when you drop in a little batter. Use a teaspoon to drop batter in the oil. When the top side looks dry and the bottom is golden brown, flip and cook until both sides are golden brown.

Drain on paper towels and sprinkle with a little extra salt.