Corn Fritters

Recipe Time

Prep: 10 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 356
Fat 20 g
Satfat 3 g
Protein 5 g
Carbohydrate 41 g
Fiber 2 g
Cholesterol 0 mg
Sodium 065 mg


5 cups vegetable oil
2 1/2 cups "just add water" pancake mix
1/2 cup cornmeal
Salt and pepper
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 (10 oz.) package frozen corn kernels, thawed
1 small red onion, chopped
1 small red bell pepper, seeded and chopped
2 fresh jalapeño chilies, seeded and minced


Pour 2 inches of oil into a 4-quart saucepan. Warm over medium heat until a deep-fry or candy thermometer reads 375°F.

In a large bowl, whisk pancake mix, cornmeal, salt, pepper, cumin and cayenne. Gently stir in corn, red onion, bell pepper, jalapeño chilies and 1 1/3 cups water.

With a spoon, scoop about 2 Tbsp. batter and gently push into hot oil with another spoon; avoid splashing oil. Cook 4 or 5 fritters at a time-any more may result in greasy fritters.

Cook until brown and crisp, 3 to 4 minutes, turning once with tongs to brown evenly. Remove with tongs and drain on a wire rack. Repeat with remaining batter. Serve hot.


November 2007
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