Recipe By Robert Crofton
Published Apr 2nd
Prep 15m Cook 15m Additional - Ready In 30m
Servings 6 servings Calories 241.9

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.

Recipe Ingredients

  • 5 tablespoons biscuit baking mix (such as Bisquick®)
  • ¼ teaspoon salt
  • ground black pepper to taste
  • ⅓ cup shredded Parmesan cheese
  • 2 eggs
  • 2 cups whole kernel corn, drained
  • 2 tablespoons finely chopped onion
  • ¼ cup butter
  • 2 tablespoons vegetable oil

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 241.9
  • Carbohydrate 15.1 g
  • Cholesterol 90.2 mg
  • Fat 17.9 g
  • Fiber 1.3 g
  • Protein 7.5 g
  • Saturated Fat 8 g
  • Sodium 553.1 mg
  • Sugar 2.1 g

Chef's Notes

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.


  1. Way too much corn and little else. No balance to flavor
  2. 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 - Read more ...
  3. Everthing you want a corn fritter to be! Love it!
  4. I didn't use as much cheese as the recipe called for but I used the 1/4C I had on hand. I was great!I can't wait to have company to make this for!
  5. 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 - Read more ...
  6. 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!
  7. 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!
  8. 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 - Read more ...
  9. 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 - Read more ...
  10. 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! - Read more ...

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