½ cup Heritage Whole Wheat Pastry Flour
¼ tsp baking powder
½ cup sparkling water
1 cup fresh corn cut off the cob (or 1 cup drained canned corn)
⅛ tsp salt
Oil - enough to make ½ inch in the pan. I used 1 ½ cups but the pan size will dictate how much you use.
In a large mixing bowl, mix flour, baking powder, salt, and sparkling water until the dry ingredients are moistened.
Add in the corn and mix well with a spoon or fork (or Danish Dough Whisk).
Heat oil to around 350F if you have a thermometer. If you don’t have one, it should give a good sizzle when you drop a bit of batter into the pan.
Using a metal ½ cup measuring cup, measure out batter and pour batter carefully into the hot oil and let it spread.
Fry for 3-4 minutes on each side until they are nicely browned and crispy
Remove to a wire rack to drain the grease.
Serve warm with sour cream.