These TNT (tried-and-true), time-tested fritter recipes make use of everyday ingredients found in the kitchen or pantry.  Abby's Recipe Kitchen recipes  

Fresh Corn Fritters
4 lg. ears corn
2 eggs, separated
2 tbsp. all-purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter

Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a large bowl until light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg whites in a large bowl until stiff. Fold them into the corn mixture. Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.

Pennsylvania Dutch Apple Fritters
1 c. sifted enriched flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
2 med. apples, pared and cored, cut in 1/8 inch rings or
wedges

Sift together dry ingredients. Add milk to egg and blend with dry ingredients. Add the cut apples to batter. Dip a long handled spoon or tongs in hot fat (375 degrees), then lift a battered covered piece of apple and slide it into the hot fat. Redip the spoon about every fourth or fifth "puffer" (this process makes it easier and less messy in handling the food in the batter stage). Brown completely on one side and then turn for cooking on the other side. Drain on absorbent paper and sprinkle with confectioners' sugar. Serve piping hot. Makes 12 to 16 fritters.