Prep 5 mins
Cook 15 mins
This is one of the things I’ve made for years that friends ask me to make for meals.
- 1 (15 -16 ounce) can creamed corn
- 1 egg, beaten
- 1⁄4 cup grated parmesan cheese (optional)
- 1⁄4 cup Bisquick
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons milk or 2 tablespoons half-and-half cream
- cooking oil
- In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
- Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
- Goes well with seafood for dinner or served with syrup for breakfast.
- Makes 6-8 fritters.
I do like the corn in recipes like this so did add an additional cup of kernels to it, but otherwise followed the recipe & we were both very, very satisfied with these fritters. Had it just been myself, I might have left out the Parmesan cheese, but my other half loved that stuff, so . . . Still a great recipe, & many thanks for sharing it! [Made & reviewed in Zaar Cookbook recipe tag]
I didn't have creamed corn and just drained a can of plain corn to use in this recipe. I used Bisquick Heart Smart and skim milk. Also liberally sprayed the frying pan with Pam and then used a total of 2 teaspoons canola oil to fry the entire batch. I didn't use any toppings just ate them plain and thought they were delicious.
I made these to bring back memories of my mom's corn fritters for lunch. I omitted the parmesan and used 8 oz each of cream corn and whole kernel corn. Sometimes even grandmas need their mom's comfort foods and these turned out perfect served with a little buttered maple syrup. Thanks for posting Uncle Dobo. Made for Pick A Chef Spring 2011.