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1/2 cup yellow cornmeal
1/2 cup flour
1/2 cup instant dry milk
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon nutmeg
1 can (11 ounces) Mexicorn, drained
1 egg or powdered equivalent
1/4 cup water
1/4 cup oil for frying
Pack first 7 ingredients into a doubled zipper-lock bag.
Add corn, egg, and water to bag; seal, then squeeze gently to mix contents. Heat oil in pan to medium high. Drop large spoonfuls into pan; flip when bottom is golden brown (about 11/2 minutes). Drain on paper towels. Makes about 12 peach-sized fritters.
For a breakfast version, use plain canned corn instead of Mexicorn and eliminate cumin. Serve with syrup.