Make these cheesy Bisquick corn fritters in just 30 minutes using the magic of the mix!
It’s all the goodness of sweet corn in a creamy, crunchy, bite-size package. And thanks to this Bisquick recipe, they’re super easy.
Corn is one of my favorite summer vegetables. And when it’s in season, I stock up just for these scrumptious fried goodies.
The corn, batter, and cheese has a delightful balance of sweet, savory, and creamy. Crispy and tender, these golden delights are epic.
There’s no need to fret, either. With store-bought mix, you can make these fabulous Bisquick corn fritters in no time!
What Are Corn Fritters?
Corn fritters are small, round, fried cakes made with… as you may have guessed, corn.
The corn kernels are combined with cheese and vegetables, coated in a thick batter, and then fried in a bit of oil or butter.
Imagine a corn-infused pancake, if you will. They are crisp on the outside, and tender on the inside.
The kernels give it a sweet and juicy crunch, while the melted cheese makes it incredibly creamy.
They are served either as an appetizer or side dish.
Tips & Tricks
Deep frying fritters can be a bit tricky. But don’t worry, these tips and tricks will help:
- Fresh corn cutting trick. Here’s the easiest way to cut the kernels from the cob. Place the corn in a large bowl and cut from the top to bottom. The kernels will fall straight to the bowl avoiding any kernel or juice spillage.
- Chill the batter. If you have time, chill the mixture in the fridge. This will give the flour in the baking mix time to absorb the liquids, helping it thicken.
- Enhance the flavor. For more flavor, add herbs! I also like adding chopped jalapenos for a spicy twist. Spices like curry powder or garlic powder adds a ton of flavor, too. You can even stir in bell peppers, zucchini, or green onions.
- Reduce the fat. Feeling guilty about all the butter and oil? Reduce the butter to 2 tablespoons and use cooking spray instead.
- Make ’em thicker. Want an even thicker batter? Double up the Bisquick mix!
- Serve with toppings. Top your fritters with sour cream and salsa for the ultimate experience. You can also top it with a spicy sauce, such as a jalapeno cilantro sauce. It enhances the sweetness and gives it a fiery kick!
- Use a different cheese. You can’t go wrong with cheese, so any kind you want! Cheddar and pepper jack taste especially great with corn.
Can I Use Canned or Frozen Corn To Make Fritters?
Of course you can! Just because it isn’t summer doesn’t mean you can’t enjoy these scrumptious treats.
Here’s a disclaimer, though: fresh is best.
Fresh corn will get you the best-tasting fritters because they are extra firm and juicy. And also – the corn milk.
Corn milk is that substance you get when you hack off the corn kernels from the cob. It’s super flavorful, which makes the fritters taste even better.
But, again, there’s no law against using canned or frozen corn. Here are a few reminders, though:
- Canned corn: When using canned corn, drain the corn well. Then pat the kernels dry with paper towels. You don’t want any added liquid in the mixture, or the fritters will be soggy.
- Frozen corn: Be sure to thaw it first. If you want to speed things up, microwave the corn in a bowl with hot water. Or soak the corn in water until it thaws. Then pat the kernels dry with paper towels.
How to Store Corn Fritters
Corn fritters are best when you make them. They lose their crunch and get soggy the longer they sit.
However, this doesn’t mean you can’t store leftover corn fritters! Just store and reheat according to these instructions:
To Store: Place the cooled fritters in an airtight container. Refrigerate for up to 2 days.
To Freeze: Stack the cooled fritters in a freezer bag with parchment paper in between. Freeze for up to 2 months. For more tips, check out my post on how to freeze corn.
To Reheat: Fry them in a pan with a little bit of oil or butter. Likewise, you can reheat them in the air fryer.
To Thaw: Place the corn fritters in the fridge overnight. Or let them sit on the counter for an hour.
How to Make Bisquick Corn Fritters
Bisquick Corn Fritters
6
servings15
minutes15
minutes242
kcalIngredients
5 tablespoons Original Bisquick mix
1/4 teaspoon salt
1 pinch ground black pepper (to taste)
2/3 cup shredded Parmesan cheese
2 eggs
2 cups whole kernel corn (drained)
2 tablespoons onion (finely chopped)
1/4 cup butter
2 tablespoons vegetable oil
Instructions
- In a small bowl, whisk together Bisquick baking mix, salt, black pepper, and Parmesan cheese.
- In a separate bowl, beat the eggs and stir in corn and onion.
- Add the Bisquick-cheese mixture into the corn-egg mixture and mix gently. Do not over mix! Stir just until the mixture has moistened.
- In a large skillet, melt the butter and vegetable oil over medium heat. Once the butter has melted, drop 2-3 tablespoonfuls of batter into the hot skillet. Flatten the fritters with a spoon and cook for about 3 minutes per side, or until golden brown.
- Place the cooked fritters on a plate lined with paper towels to absorb any excess grease.
Oh my goodness, these are addictive!!! I made them exact to recipe (may branch out with herbs, etc. next time) except I think I had too much corn because my consistency was off. They fell apart, but they were soooo darn good!! Thanks for the easy recipe!
Love these! So easy to make. We will be making these again with the NJ sweet white corn.thank you for sharing this recipe.❤️
Hi Sue, I’m so happy to hear you liked them! I will have to make another batch myself soon. 🙂
Does white or yellow meal change the taste or consistency of the fritters?
Hi Tina!
These fritters use Bisquick instead of cornmeal.
Did you want to swap it in instead of Bisquick?
In that case, you’ll definitely notice a sweeter taste and a coarser texture.
They’ll also be denser, so you’d need to add some baking powder (1/4-1/2 teaspoon) to lighten up the batter.
Also, cornmeal doesn’t bind as well as Bisquick, so you might need to add some flour, too.
I recommend only swapping half of the Bisquick if you want that corn taste and texture.
Hope this helps!
Thanks! Had 2 ears of corn left over from last night’s dinner and while I am not usually not a bisquick fan ( a little too bread-y) you nailed the amounts here. Next time, I may try cheddar cheese, add a little more salt and maybe a chopped jalapeno w the onion?
Thanks for the recipe! I’m cooking these tonight. However, what size do you suggest for each fritter?
Hi Paul!
I usually do about 2-3 tablespoons each since I like the edges nice and crisp. If you want to make them thicker, you could use a 1/4 cup, but you’ll still need to flatten them so they cook through 🙂
Can’t wait to make them LOVE CORN FRITTERS!!
Hope they turn out great for you! <3