When I was a kid, my mother occasionally treated us to what she called "corn fritters." It's real simple...

1 cup Bisquick baking (pancake) mix

1/2 cup milk

1 egg

8 oz. sweet whole-kernel corn (can be fresh corn or drained canned corn or frozen corn thawed to room temp.)

Vegetable oil as needed for deep frying

Heat oil (at least 2 inches deep) to approximately 350-375 deg. Blend all other ingredients together in a mixing bowl. The mixture should be stiff enough that it has to be coaxed off a spoon. Blend in additional Bisquick a teaspoon at a time if needed to make it stiffer. Drop mixture into hot oil in teaspoon-sized balls and cook until each fritter has a deep golden brown crust. Fritters will initially sink and stick to the bottom of the pan, but will release themselves in a few seconds once they begin to cook, and float to the top. Roll with a fork or spoon as need to promote even cooking. Remove from oil, drain, salt or spice to taste.

This is one of those recipes my mom used when we were kids as a special treat, and it is special! We absolutely inhaled them faster than she could cook them up in a stove-top pot. Around here it's just me, so I use a 1-qt. saucepan and cook just two or three at a time. Even so, they get eaten faster than they get cooked -- and that's why I'm not posting any pictures!!!  I'll try to snap some next time, but it's hard to do when you're drooling... 

Quote from: TboneAgain on October 16, 2014, 10:03:39 PM
When I was a kid, my mother occasionally treated us to what she called "corn fritters." It's real simple...

1 cup Bisquick baking (pancake) mix

1/2 cup milk

1 egg

8 oz. sweet whole-kernel corn (can be fresh corn or drained canned corn or frozen corn thawed to room temp.)

Vegetable oil as needed for deep frying

Heat oil (at least 2 inches deep) to approximately 350-375 deg. Blend all other ingredients together in a mixing bowl. The mixture should be stiff enough that it has to be coaxed off a spoon. Blend in additional Bisquick a teaspoon at a time if needed to make it stiffer. Drop mixture into hot oil in teaspoon-sized balls and cook until each fritter has a deep golden brown crust. Fritters will initially sink and stick to the bottom of the pan, but will release themselves in a few seconds once they begin to cook, and float to the top. Roll with a fork or spoon as need to promote even cooking. Remove from oil, drain, salt or spice to taste.

This is one of those recipes my mom used when we were kids as a special treat, and it is special! We absolutely inhaled them faster than she could cook them up in a stove-top pot. Around here it's just me, so I use a 1-qt. saucepan and cook just two or three at a time. Even so, they get eaten faster than they get cooked -- and that's why I'm not posting any pictures!!!  I'll try to snap some next time, but it's hard to do when you're drooling... 

Yep mom fixed them for us also.   

For those of you who have never seen 'em, I managed to find three and snap a picture, mere seconds before the entered my anatomy for processing.

Quote from: TboneAgain on October 17, 2014, 06:51:53 PM
For those of you who have never seen 'em, I managed to find three and snap a picture, mere seconds before the entered my anatomy for processing.

Those looks delicious.  My older sister use to do something similar with potatoes.  She would grate a few up into the batter and fry them up. 

My favorite was when my Mom would take corn, she put up from our garden, drain it and fry it in a couple tablespoons of butter with lots of black pepper.   Yummy - but then everything is better with butter.

Toy 

Pushing the love it button.