Corn Fritters II

Drain the canned corn thoroughly and place in a mixing bowl.

Beat the 3 eggs in a separate bowl until well combined, then add to the corn.

Stir in the flour and salt to the corn and egg mixture until just combined.

Gradually add the water while stirring to form a thick, cohesive batter with a consistency similar to pancake batter.

Heat the butter in a large skillet or shallow frying pan over medium-high heat until foaming and lightly golden.

Drop spoonfuls of batter into the hot butter, flattening each fritter slightly with the back of the spoon to form patties about 3 inches wide.

Fry the fritters for 3-4 minutes until the bottom is golden brown and crispy.

Flip each fritter carefully and cook the other side for another 3-4 minutes until golden brown.

Transfer the cooked fritters to a paper towel-lined plate to drain excess butter.

Serve the corn fritters warm as a side dish or appetizer, optionally with hot sauce or a squeeze of lime if desired.