Blend together egg and milk. Stir in pancake mix and corn. Do not over beat. Drop by teaspoonfuls into hot oil. (Oil should be 1 inch deep.) Cook slowly until golden brown, about 4 minutes. Makes about 20 to 24 fritters.
Ingredients
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1 egg
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1/4 cup milk
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1 cup pancake mix
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1 can whole kernel corn, drained (12 ounce can)
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oil
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