Corn Fritters

I never even knew what a corn fritter was, living in my home town of Columbus, Ohio. Then I moved south and was introduced to more Southern Style cookin'. But, I do love corn. Even having grown up in a city of about 800,000 people, I still remember driving to southern Ohio to the farmer's markets. Now, you all who live close to me have no clue what a real farmer's market is. This one in Ohio was INCREDIBLE, and I only wish that I could remember precisely where it was. We'd drive for an hour or more to get there. There were feild of strawberries, and we'd go picking our own. There was an entire market outside with any produce you could imagine. Inside, they had, most importantly, air conditioning, as well as home baked pie of all sort, and candy for the kids. I especially loved these flavored sugar-stick candies that I can only find now in Cracker Barrell. Best of all, there was a flatbed trailer pile several feet high with various kinds of corn. Peaches and Cream Corn was a local favorite. This was how I learned to pick out the best corn, shuck it, clean it, and cook it. Occasionally things got a little tense as all the housewives competed for the best corn on that trailer, but it was oh, so worth it.

Enough reminiscing! Yesterday was Nation Corn Fritter Day! Oh, Happy Belated Day!
So I did a trail batch of corn fritters, as an experiment to see if my husband, who, for my purposes here, I will call the Philosopher, would eat them. This was such a simple recipe, and it left him asking for more. My toddler loved them too.

Next time I'll be adding some sugar and maybe chili powder. I've heard of corn fritters being served with maple syrup, but the Philosopher wasn't into that idea. But here's the basic recipe:

Corn Fritters
1 cup bisquick
1 egg
1/2 cup milk
1 can sweet corn (it would of course, be better to cut it right off the cob, but oh well. we work with what we've got)

Combine the first 3 ingredients, and then add the corn. Drop by small spoonfuls into about an inch of oil. I actually used bacon grease, since my entree called for bacon, and it added a great flavor. Let brown on one side, (this is over medium heat, by the way) about 1-2 minutes. Flip and brown on the other side. They should be a nice golden brown all over. Drain on paper towels.