Vegetable oil for frying
½ cup milk
1 cup sifted flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon butter, melted
1½ cups cooked freshly cut corn kernels
Pour the oil to a depth of about 3 inches into a deep, heavy skillet and heat the oil to 375°F on a deep-frying thermometer. While the oil is heating, break the eggs into a bowl. Whisk the eggs while drizzling in the milk. Add the flour, baking powder, salt and melted butter. Finally, stir the corn.
When the oil is ready, drop the batter by the spoonful into the hot oil, being careful not to crowd the pan. Fry for about 2 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining batter. Keep each batch hot in a low oven until all the fritters are cooked, then serve immediately.