Add drained corn into batter and mix. Mixture should still be thick but have thinned out some.
Make sure oil has reached 365*F. If oil is too hot, turn down heat and wait to use it until it reaches the correct temperature. If oil is too cold, turn the heat up slightly.
Using a cookie scoop or two spoons, scoop out corn batter and place in hot oil.
Oil should immediately bubble around the dough ball.
Cook for approximately 1-2 minutes on each side or until each side is a lovely golden brown.
Test the first one to see if the center is cooked through or is doughy. If doughy, cook longer on both sides.
Serve with your favorite dip or topping. Many like them with sour cream and green onions, or even maple syrup.
How to Make Old Fashioned Corn Fritter
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