Bring back the corn fritters

Oh, the lovely corn fritter. Words cannot do this magnificence justice.

A restaurant my family frequented when I was a kid, The Black Lantern, in Keene, N.H., served corn fritters with real maple syrup along with the bread basket before the meal came. It was like having dessert first.
My mother used to make them at home every once in a while, lovely little soft fried balls of dough dotted with kernels of corn. She'd fry them in one of her cast iron skillets -- or the electric frying pan if she was making a big batch.
Later, I remember hearing someone describe making corn fritters with cornmeal. Really? You don't make them with corn? They are called corn fritters because they are made with cornmeal? Doesn't that make them more like a hush puppy? Wikipedia says that corn fritters are often mistaken for johnnycake. I've not made that mistake.
Okay, enough with the complications. Here's the crux of the matter: Corn fritters should be back on the front burner, so to speak. Everyone needs a little corn fritter love. Is it good for you? Yes. It's delicious. It's homemade, it's sweet, it's savory, it's fried. It's good for you. It's not good for your body. It's good for your soul and your brain. It's a comfort food.
I made some corn fritters last night. I hadn't eaten a fritter in years. I had two. They were hot and fluffy and I ate them in my favorite bowl with some (real) maple syrup swirled on the top. As I ate, I was reminded of Sunday nights when we would have breakfast for dinner when I was young. My mother would cook pancakes and bacon or eggs and homefries. And sometimes she would make corn fritters. It's likely that my mom didn't have the makings for dinner on hand so she made due with what she had. There's pretty much always breakfast food in the house, right? Some eggs, bread, cheese ..
I didn't have a rough day or anything yesterday. But I felt so much better after my fritter dinner.
You can make them with Bisquick if you like, but I've included a traditional recipe as well. And corn fritters made with fresh corn? Well, that's just crazy good.

Corn Fritters
¾ cups flour
1 tablespoon sugar
1 teaspoon baking powder
2 whole eggs
½ cups milk, more to thin, if necessary
1 teaspoon salt
4 cups corn kernels, fresh, frozen or canned 
Oil, for frying - vegetable or canola
Maple syrup

Mix flour, sugar, and baking powder. Add eggs, milk and salt. Stir together to make a batter.
Add corn and mix to combine.
Heat 2 inches of oil in a pan to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.
Drain on a towel-lined plate. Serve while hot, drizzled with maple syrup.

Fast Corn Fritters

1 egg
1/4 cup milk
1 cup Bisquick
1 can whole kernel corn, drained
Blend together egg, milk, and Bisquick. Stir in corn.

In a frying pan, heat 2 inches vegetable oil. Using 2 teaspoons, gently drop a rounded teaspoon of fritter batter into hot oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on paper towels.

Serve hot, with maple syrup.