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Easy Corn Fritters

(26 Votes)
MAKES
about 2 dozen
COOK TIME
15 Min

Our recipe for Easy Corn Fritters is a take-off on a traditional American classic. We've made it as easy as possible 'cause after all, isn't that what we need these days?

What You'll Need:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 1/4 cup salsa
  • 1 (14-3/4-ounce) can cream-style corn
  • 1 cup fresh or frozen corn (thawed if frozen)
  • 1/4 cup vegetable oil, or more as needed
What To Do:
  1. In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns.
     
  2. In a large skillet over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter.
     
  3. Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used.

     
Note
  • Our Easy Corn Fritters can be served with an omelet instead of home fries, as an appetizer by themselves, or with warm salsa for dipping.
     
  • Try some of our other great fritter recipes like our Pineapple Fritters or our Cowboy Bean Fritters.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have had corn fritters served with warm maple syrup and home made apple sauce. Very good that way

We don't care for the flavor of salsa. Is it necessary? Is there a substitute we could try?

Hello - No, the salsa is not necessary to the recipe. Some substitutions you could try are: hot sauce, bacon bits, or scallions. Enjoy!

Made these fritters today and was very disappointed. Totally tasteless. Tried putting salsa on some and wound up using maple syrup on others.

very good. I only used 1/2 the salt, and as far as the salsa is concerned..I thought they were kind of bland, so I added salsa to the remaining portion of batter.

very good and easy to make. My family definitely liked them. Next time I will reduce the salt though.

Not quite as "corn-y" as I'd hoped, and rather puffy. Maybe I'll try with less flour and a little more corn next time. Also TOO salty to my taste. it would be very helpful if there was nutrition information (calories, sodium, carbs, cholesterol, protein and vitamins) provided with the recipe. Trying to figure it out is a headache!

I saw this a couple of days ago and thought I would give it a try.

Loved them. I flattened them out a little, I was afraid they would not be cooked in the middle. Excellent with some warm real maple syrup.

I forgot to mention that I did not add the salsa. Also I used fresh corn not frozen. And I give them a four star.

meant to add to my earlier comment: I think the 1/4 cup of oil is much more than is needed. Using my good old standby, my well-seasoned cast iron skillet, there only needs to be a light coating on the pan, get it good and hot, and GO!

I gave this a three-star rating because of the ease of prep - and not having to deep-fry them. BUT I agree with those who left out the salsa! I grew up in PA Dutch country, loving corn fritters, but - for me - they have to taste like corn, not something with Southwest seasoning!

I agree that it's not a traditional corn fritter recipe, but as a side dish for a meal with southwest seasonings these would be great.

I added onion, green pepper and jalapeo pepper ,replaced white flour with wheat,replaced eggs with flax seed and water,turned out really well.

Very good and easy. I added some chili powder and cumin to spice it up. Great with just butter on top or salsa or sour cream.

I make corn fritters at least twice during the fresh sweet corn season here in Wisconsin. I never would put salsa or creamed corn into them. When we have a couple of ears left after having corn on the cob for our meal, I cut the left over off the cobb for our fritters. We eat them for breakfast with maple syrup. The whole family loves them. Try it, you'll like it. (as the old saying goes)

I don't think these can be baked without doing something about the consistency. This is basically a pancake recipe with the addition of corn. I never used salsa and believe it can be left out. Not sure why they added it, perhaps a little more flavor. It surely will make the batter thinner, as will the creamed corn. One would have to adjust the liquid and dry ingredients to compensate. Mom used to make them with just a can of whole kernel corn and we loved them!

I haven't tried it yet but I'm ready to try it. DjR

I love corn fritters but this recipe is loaded with too much sodium. 2 tsp of salt and 2 tsp baking powder is a lot of sodium. I guess the recipe inventer doesn't have a heart problem that limits salt intake.

easy to make and taste great

can something else substitute the salsa, if so i'd like to know of any. thx

If you prefer to leave the salsa out, you can. Add any flavor you like to spice these up a bit. Enjoy!

so many good options with these

Can you bake these instead of frying?

This batter is too loose to bake in the oven. Similar to a pancake, it begins to cook once it hits the hot oil. The batter would run all over the baking sheet before it had a chance to start cooking. Thank you for your question!

I would think that a sprinkle or a shake or two of some selected herbs and/or spices might add a bit of zest, as well.

This can be made even easier. The batter is basically a pancake batter so use a pancake mix as directed and add the corn and salsa as stir-ins. Crumbled cooked bacon and onion is good too.

i made these and they were excellent. i didnt have any salsa so i used a couple of tblsp of buffalo chicken sauce and it worked.you need to add something for added flavor and fry til crispy. yum!

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