Frying Note: Since I rarely fry foods and because I didn’t want to use a large amount of oil, I filled my smallest pot with oil about 3/4’s full. The pot is just over 2.75-inches tall and 4.5-inches wide so I could fry just two fritters at a time. Yes, it took a while to fry the whole batch but each fritter came out of the oil perfectly golden brown, cooked through and not greasy. Three minutes each batch, flipping halfway with a fork or slotted spoon and then on to paper towels to drain.
2 large eggs
1/2 cup milk
1 Tbs. butter, melted
1 (15-oz) can whole kernel corn, well drained or about 1 1/2 cups frozen corn, thawed