1 can whole kernel corn (17 oz.)
1 lg. egg
2 c. Bisquick
1/2 tsp. salt
1 tsp. pepper
Cooking oil or shortening

Drain liquid from corn into large bowl. Beat egg into liquid. Slowly add Bisquick to liquid, stirring until smooth. Stir in corn, salt and pepper.

Heat a thin coat of cooking oil in large iron skillet to about 365 to 370 degrees. Drop corn mixture by the spoonful into the hot oil. Fry until golden brown on both sides, adding oil as necessary. Drain on a rack or paper towels.