Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
Heat the 2 teaspoons of oil in a large skillet over medium-high heat.
Add the corn and cook, stirring, about 2 minutes or until the corn turns golden brown.
Add the green onion and bell peppers and saute 3-5 minutes or until the vegetables just start to soften.
Remove from heat and stir in the parsley.
Combine the Bisquick, Creole seasoning and lime zest in a large bowl.
In a small bowl, whisk together the milk and egg. Pour into the Bisquick mixture and stir.
Pour the vegetables into the Bisquick mixture and combine.
Heat a deep fryer with oil to 375 F. Or you can use a Dutch oven with about 2" of oil added.
Working in batches, drop heaping tablespoons of the batter into the oil. Fry about 1 minute, then flip and cook another 30 seconds-1 minute or until golden brown. Remove to a paper towel-lined plate.
Serve with Southwester sauce for dipping and/or drizzle the fritters with the sauce.