The original recipe called for Bob Evans refrigerated hash browns. I couldn't find those, not sure they make they any more. I used frozen and thawed them well, however, my fritters weren't big and fluffy. They were more like mini potato pancakes but they tasted great.
So next time I might try drying the hash browns in a towel or trying to find some refrigerated brand. My last resort could be to be the mix and see if they reconstitute.
Potato Corn Fritters
3 c. frozen corn, thawed and drained
2 pkgs. (8 1/2 oz.) corn muffin mix
1/2 c. fresh basil, chopped
1/2 c. fresh sage, chopped
3 eggs
1 1/2 c. milk
1 pkg. (20 oz.) refrigerated hash brown potatoes
2 T. sugar
2 tsp. salt
1/2 tsp. black pepper
Mix all ingredients together. Heat oil in a deep fryer to 325-degrees. Drop tablespoon size potato mixture in heated oil. Cook 4-5 minutes or until brown. Drain on paper towel.
Dipping Sauce:
1 jar (12 oz.) apricot preserves
1/4 c. mayonaise
1/4 c. sour cream
Zest and juice from 1 lime
Combine all ingredients and serve with Potato Corn Fritters
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