Corn Fritters

I use plain old Pan Cake mix.
Add a small can of cream corn and a small can of whole corn.
I put a little corn oil in the batter.

I use corn bread mix. Add corn, sugar, and drop scoops of it in a well oiled pan.

When the kids were little, we used to use the leftover corn on the cob - obviously cut off the cob. Use the Bisquik pancake receipe, adding a little sugar and the corn. You can cook them on a griddle like a regular pancake, or if you want it more like a fritter, you can cut back on the milk for more of a dough like consistancy (rather than a batter) and drop into a half inch or so of hot oil.

The Grandkids will be old enough for them this summer ....

Just like the main dishes it taste like what you put in it.
Fresh corn meal honey for sweetening, not too sweet but as sweet as you like it and some melted butter, a pinch of salt. Fry in lard or peanut oil and not too hot. Don't know the magic temp but don't let the oil smoke.
Mix to the consistency that forms into pancake size when you drop into the grease, in the skillet. Experiment so you won't end up turning it but once. Drain them on paper towels and keep warm. Great with just syrup on them sometimes. With pinto beans and green onions and mashed taters made with real cream and butter. They are just as good as the little corn bread from the corn mold. Gotta have a good crust not burnt. I like fresh yellow corn meal, when we can get it.

The recipe below is one I have used since 1962 and I still love it! Hope you enjoy as much as we do:

Drain 2 cups cut, fresh corn reserving liquid. Or, use one 1-lb. can whole kernel corn, drained into a measuring cup. Add enough milk to make 1 cup.

Sift together 1 1/2 c. all-purpose flour, 2 teaspoons baking powder and 3/4 teaspoon salt. Combine 1 beaten egg, milk mixture and corn. Add to dry ingredients and mix just till flour is moistened.

Drop batter from tablespoon into deep, hot fat (375 degrees). Fry till golden brown, about 3 minutes. Drain on paper towels and serve with butter and maple syrup.

This is the original recipe and I follow the measurements, exactly, however, I fry them in a cast iron skillet: drop a generous tablespoon of batter into the skillet then sort of flatten with the spoon, spreading the fritter out so that it is either round or elongated - fry till golden around the edges then turn over to brown the other side. Oh yes, I use olive oil for the frying 'fat'!