Fresh Corn Fritters - cooking recipe

Ingredients

2 large eggs
1/4 cup sour cream
1 (7 ounce) package Martha White(R) Sweet Yellow Cornbread & Muffin Mix
1 cup fresh corn kernels, coarsely chopped
8 slices cooked bacon, crumbled
1/4 teaspoon ground red pepper (cayenne)
Crisco(R) Pure Vegetable Oil, for frying

Preparation

Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.