Combine dry ingredients in mixing bowl. In another bowl, combine milk, egg and corn. Fold dry ingredients into wet, being careful not to over mix.
In a cast iron skillet, heat four cups of peanut oil to 325 degrees. Drop 1 1 /2 tablespoon-sized fritters into oil (cook no more than eight at once). Turn fritters in oil so all sides brown evenly. Remove and drain on paper towels. Serve immediately.
Yield: 24-30 fritters