Corn fritters was one of my childhood favorites.  Back then, they were made with different ingredients, and were often accompanied by pancake syrup.  This recipe is much easier, and you do not need sweet syrup unless you prefer to use it.  

The ingredients you will need for corn fritters:

- one cup of Bisquick baking mix

- 1/4 cup milk

- one egg

- one 15-ounce can of corn

- vegetable oil

- paper towels

How to prepare:

Mix the first three ingredients together.

Drain the liquid off the corn, and add the corn to the mixture.  

Using a large frying pan, heat approximately two inches of oil.

Carefully drop a teaspoonful of mixture for each fritter into the oil.  You can cook a few fritters at a time.

Turn the fritters occasionally, and allow them to cook until they are golden brown.  

Drain your fritters on a paper towel to remove excess oil.  Do not skip this step, or the fritters will absorb the oil.  

Corn fritters are best when they are served piping hot.  For lunch, dinner, or a snack on cold winter days, they are great when served with mugs of hot tomato soup.  

If you have a sweet-tooth, or there are kids in your household, you can still use the old-fashioned method of drizzling a small amount of syrup on them.  

An additional bit of advice:  only make as many corn fritters as you plan to eat, as they do not reheat very well.  You can always make another batch if you decide you want more.