I love hush puppies. I just don't like the fish that goes with them. And for some reason I feel like there is an unwritten rule that says I can't make hush puppies unless I fry fish. I know, I know it's free country and I can fry up whatever I want in my kitchen but I always feel like the Hush Puppy Police are out there somewhere, just waiting to pounce on me. I came across this old recipe for corn fritters and it reminded me of hush puppies without the stigma. The fritters are light, fluffy and slightly sweet. A perfect summer side dish. I served them with honey butter. You know, just to take the edge off the already deliciousness. And I can tell you one thing, Mr. Devilish Dish is mighty glad I found this recipe. Because I walk around constantly saying, "I want hush puppies Daddy." just like Junior says to his father Sheriff Buford T. Justice in Smokey and The Bandit. Now that I have corn fritters, I don't want hush puppies so much. Ah...The little things that push that man over the edge!
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| Okay...Yum! |
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| Only 4 ingredients. |
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| Combine milk and egg. |
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| Add baking mix. Stir until fairly smooth. |
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| Add drained corn. |
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| Drop by teaspoonfuls into hot oil. |
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| Fry until golden. About 4 minutes. |
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| Drain on paper towels. |
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| Serve with fried chicken tenders, homemade pickles and farm fresh cantaloupe. |
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| Or just serve them up with honey butter! |
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| "I want hush puppies Daddy!" |
Corn Fritters
1 egg
1/4 cup milk
1 cup Bisquick
1 (12 ounce) can whole kernel corn, drained
oil for frying
In a mixing bowl, blend egg and milk. Add baking mix and stir until fairly smooth. Stir in corn. Drop by teaspoonfuls into hot oil. Cook quickly until golden brown, about 4 minutes. Drain on paper towels. Serve with maple syrup or honey butter.
Prep Time: Approximately 10 minutes Cook Time: Approximately 4 minutes
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