Crispy Corn Fritters

2 cups whole wheat flour
1 teaspoon baking powder
2 Tablespoon soy egg substitute, powdered
1/2 cup soy milk
1 ( 12-ounce) can low calorie cream style corn
Peanut oil, for frying

In a small bowl, combine flour and baking powder. Set aside. Beat egg substitute and soy milk until light in a larger bowl. Add flour mixture all at once, stirring just to moisten. Fold in cream corn and blend to mix. Heat one-inch peanut oil in a tall, narrow saucepan over medium-high heat. When oil is hot, drop large tablespoons of corn mixture into hot oil. Constantly turn as fritters brown, about 2 minutes. Remove from oil with ladle and drain on paper towels. Keep warm in 275 degree oven. Repeat cooking fritters until all batter is used. Yields about 2 dozen.

Calories: 145 for three fritters, total fat: 1g, cholesterol: 10mg, dietary fiber: 6g, protein: 6g, B1: 12 percent DV, niacin: 12 percent