Mema's Corn Fritters Recipe - Allrecipes.com
Mema's Corn Fritters Recipe
  • READY IN 30 mins

Mema's Corn Fritters

Recipe by  

"Corn fritters like my grandmother used to make them! Corn fritters are one of my favorite dishes and with the extra flavor kick from the added Parmesan cheese, you'll be sure to love this dish! Use canned corn or boiled corn off the cob."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Whisk baking mix with salt, black pepper, and Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix.
  2. Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with spoon. Cook fritters until browned on both sides, about 3 minutes per side, and drain on paper towels.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2012

These corn fritters were great! I don't typically review but I felt compelled to do so since it currently only has one review. The batter was the perfect thickness to produce a fritter that was crunchy on the outside and nice and soft on the inside. I used freshly shredded parmesan cheese and I added an extra tablespoon of onion. I also reduced the butter to two tablespoons and used cooking spray (along with the vegetable oil) to try to cut down some of the fat. The recipe seems to be quite versatile. Next time I think I will try adding some garam masala or curry powder and green onions and/or chives.

 
Most Helpful Critical Review
Sep 14, 2013

Way too much corn and little else. No balance to flavor

 

15 Ratings

Sep 19, 2012

These were delicious, will definitely be making again! I did change some things though, I added garlic to the batter and used cheddar cheese instead of shredded parm b/c thats what I had on hand. I also used double what the recipe said for bisquick in order to get the nice thick batter needed for the fritters to keep their shape in the fry pan.

 
Aug 11, 2012

Yum! (Okay I didn't really "measure" the ingredients and I substituted some veggies for others- sue me.) But these were SO tasty! I put corn, parm, onion, green pepper, and zucchini in mine. The fritters were a little cakey so I should have made the batter more runny. Served with a little lite sour cream! I bet leeks and beets would be good in them too. Next time!

 
Jan 22, 2013

These are really good! It made a batch of 8 silver dollar sized fritters. I made a few just as the recipe stated and then the rest I added some chopped jalapenos (2 tbsp for half of the batter) I liked the spicier ones better!

 
Jan 27, 2013

This was just the recipe I was looking for, nothing deep fried or too doughy. I made as directed but used leftover grilled corn cut off the cob. The oil/butter mix for frying was awesome, lots of butter flavor but the oil (I used olive) kept it from getting too dark batch after batch. I will absolutely make again, thanks for sharing!

 
Oct 16, 2012

I made these as directed (close as a non-measurer can at any rate) and they were perfect. My daughter and I ate the entire batch for supper. Always a plus when I can both make a new dish that is easy and comes out perfectly AND meet the picky desires of my kid!

 
Aug 12, 2013

Good base recipe. I didn't have onion, but I tossed in some diced green pepper and used cheddar cheese since that's what I had on hand. I made one fritter and thought it tasted bland. So I added plenty onion powder, garlic powder, season salt, black pepper, a dash of red pepper. This makes a delicious savory fritter that I've served with breakfast, lunch and dinner. Also, I've found that frying in too much butter and oil makes them greasy. I lightly coat a nonstick pan with olive oil and they turn out golden, but not oily.

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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