Corn Nuggets / Fritters

A selection of recipes for these tasty treats. None of them seem exactly right o me. I like the sweet ones that you dip in ranch dressing like at the restaurants in the South. So, if anyone can help that would be appreciated.

Sweet Corn Nuggets:
2 lbs frozen white shoepeg corn, drained
¾ c sugar
4 c yellow cornmeal
1 ½ c enriched flour
2 T salt
Directions: Mix all ingredients in mixing bowl. If mix becomes a bit runny, add small amounts of corn meal & flour in equal amounts until mix becomes a paste. Cover some wax paper with a light dusting of flour, place a tablespoon of mixture on the paper and roll into a ball. For frying: Place ball into deep fryer on maximum temp for 2-2 ½ minutes. For baking: Bake 5 minutes each side (10 minutes) total, or until golden brown. (You must flip Nugget after 5 minutes to achieve even baking on each side). Yields: 75 Nuggets

Corn Fritters
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 tsp. salt
• 1/4 cup sugar
• 2 eggs, beaten
• 1 cup milk
• 1/4 cup melted butter
• 1 can whole kernel corn, drained (or about 1 1/2 cups frozen, thawed or fresh)
• powdered sugar or syrup
Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn last. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown. Sprinkle with powdered sugar or serve with syrup. Serve corn fritters warm.

1 c. corn cut from cob or 1 c. frozen or canned corn kernels
1 egg
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. milk
1/4 c. flour
Mix all the ingredients together. Blend. Drop batter by spoonful into skillet containing 1/2 inch hot oil. Fry until golden brown on both sides. Makes 12 fritters. Pour syrup over them for a treat.

2 1/2 c. cooked corn kernels (about 6 ears)
1 c. flour
3/4 c. milk
2 eggs
1 tsp. salt
1 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. freshly ground pepper
Heat oil in large skillet. Combine remaining ingredients in medium bowl and mix well. For larger fritters: Drop mixture by heaping tablespoons into hot oil; for hors d’oeuvre-size, drop by teaspoonfuls. Fry until golden brown on each side, turning once. Drain on paper towels and serve immediately.

Beat 2 egg yolks well. Add 1 cup cream style corn.
1 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
Mix well and add 1 tablespoon melted butter (or bacon grease). Fold in 2 stiffly beaten egg whites. Drop into deep hot fat and fry golden brown. Makes about 18 fritters. Serve with syrup and butter.
(Shortcut version: Use instant pancake mix and add freshed cooked or canned corn; fry on griddle.)