CORN OYSTERS

1 cup bacon fat
1 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs, slightly beaten
1 can (16 ounces) whole kernel corn, drained (reserve 1/4 cup liquid)

Heat fat and oil in 10-inch skillet to 375 degrees. Mix flour, baking powder, salt, eggs and reserved corn liquid. Stir in corn. Drop by rounded tablespoonfuls into hot fat. Fry until golden brown, 4 to 5 minutes; drain.
2 dozen.

Variation
Nutmeg Corn Oysters: Stir in 1 teaspoon ground nutmeg with the flour.