—Nancy Foust, Stoneboro, Pennsylvania
- 1 cup biscuit/baking mix
- 1/2 teaspoon sugar
- 1 egg
- 1/2 cup whole milk
- 1 cup frozen corn, thawed
- 1/2 cup finely diced fully cooked ham
- Oil for deep-fat frying
- Maple syrup, optional
- In a small bowl, combine biscuit mix and sugar. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. Fold in corn and ham.
- In an electric skillet, heat 1-1/2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm with syrup if desired. Yield: 16 fritters.
Originally published as Corn 'n' Ham Fritters in Reminisce March/April 2006, p 49
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