How to Make Corn Fritters Quick and Easy

These corn fritters are the best I have ever made! And, the best part is they are so easy. I have made corn fritters down through the years, and I usually had to just "eye" the ingredients, as we call it in the South. These are not something you find in very many recipe books.

I came to develop this recipe in a very interesting way, and I will share that with you. This is probably how many recipes have been created down through the years.

I am a Goodwill aficionado. I compulsively must go to the Goodwill Thrift Store in my area every day, or I worry all day what I have missed! My favorite part are the books. You can find such unusual finds that people have donated; you can find books of every genre that you would never happen upon anywhere else!

The other day, I was in the Goodwill, doing my routine perusal of the books, when I found a little booklet stuck in some books. It was a little paper booklet from Jiffy Mixes with the history of the company and some really great recipes. I found a recipe written by the inventor of the first Biscuit Mix or baking mix in 1930, to be followed by Bisquick and a host of others. This lady was Mabel White Holmes, the grandmother of the CEO, Howdy S. Holmes. Yes, his name is Howdy!

She had a recipe released in 1930 for cornbread sticks. She made her "sticks" by baking them in heavy butter. I tweaked the ingredients just a little and dropped mine by spoonfuls into hot grease. They are absolutely delicious, and they are so easy. You can serve them with any meal with which you would serve corn.

You probably couldn't go wrong with a Biscuit mix from Howdy, however, any biscuit mix will do! You can use Bisquick, Pioneer, or other store brands. Sometimes, it is called baking mix.

How To make Corn Fritters Quick and Easy, a Southern recipe

Ingredients:

1 can cream-style corn
2 cups Biscuit Mix
3 Teaspoons sugar
salt and pepper
Oil for frying

Heat a few inches of oil until very hot. In my deep fat fryer, I heated to 400 degrees.

Combine corn, baking mix, salt, pepper, and sugar. Mix well.

Drop by spoonfuls into hot oil, turning after a minute.

Allow both sides to cook to a golden brown, but don't overcook. Remember, unlike most corn fritter recipes, these do not have any egg to worry about.

Be careful, as usual, when cooking with hot oil. Remember these fritters will be very hot when they are removed.