- 2 cups oil, or as needed
- 1 cup pancake mix (such as Bisquick®)
- 1/4 cup milk
- 1 egg, beaten
- 1 (14 ounce) can whole kernel corn, drained
- ground black pepper to taste
- 1/4 cup raspberry preserves
- 1 cup mayonnaise
- Heat 2 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Beat pancake mix, milk, and egg together in a bowl; stir in corn and pepper until batter is smooth.
- Working in batches, drop batter by the rounded teaspoonful into hot oil and cook fritters until golden brown, 3 to 5 minutes. Transfer cooked fritters to a paper towel-lined plate to drain.
- Melt raspberry preserves in a saucepan over low heat; remove from heat and stir mayonnaise into preserves until smooth. Serve fritters with raspberry mayonnaise.