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Corn Fritters

All You NOVEMBER 2007

  • Yield: 36 fritters
  • Cook time: 35 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$.93


  • 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.

Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 20g
  • Saturated fat: 3g
  • Protein: 5g
  • Carbohydrate: 41g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: 065mg

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Corn Fritters Recipe