Growing up, my family would often go to “the cottage” in Old Lyme during the summer.  The cottage was a place where I knew that if I walked into the kitchen, more often than not in the morning, my Bampa would be making “fritters.”  Now I’ve discussed my issue with anything pancakes before however I never regarded Bampa’s fritters as pancakes.  

One of my favorite comfort foods that I make is my version of his corn or blueberry fritters.  They come out perfectly every time and I keep them in the fridge to snack on if there are leftovers.  He used Bisquick so that makes it a bit easier for this gal here.  It’s one of those dishes that keeps him just a little bit closer to all of us.

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CORN FRITTERS

Recipe adapted from Bisquick and, of course, my Bampa

INGREDIENTS

• 2 cups Bisquick pancake mix
• 1 tsp. baking powder
• 1 tbsp. sugar
• 2 eggs
• 1 cup milk
• 1 small can of corn kernels, drained and rinsed.

DIRECTIONS

1. Grease or spray griddle or skillet if necessary. Heat over medium-high heat
2. In medium bowl, combine all dry ingredients thoroughly.  Add in milk and eggs.
3. Stir all ingredients until blended.
4. Pour batter by slightly less than 1/4 cupfuls onto griddle or skillet.
5. Cook until edges are dry and bubbles form in center.
6. Flip and cook until golden.
7. Serve with butter and [Good] maple syrup.

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