Uncle Dobo’s Easy Corn Fritters Recipe

"This is one of the things I’ve made for years that friends ask me to make for meals."
photo by a food.com user photo by a food.com user
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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]
  2. 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.
  3. 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.


I'm from Alaska, a Tlingit (prounounced "klingit") native American and Norwegian. I love food! If I could live on the ocean, I would. Fishing is where I find peace. My name is Darrell but my nephew calls me "Uncle Dobo" and these days many family members do, too. Someday I hope my sisters will have RecipeZaar accounts, too, so they can share their recipes with all our family members more easily. :) I'm good friends with <a href="http://www.recipezaar.com/member/39547">Julesong</a> and her husband <a href="http://www.recipezaar.com/member/39857">Steingrim</a>, and they're great cooks. They cook a lot more "ethnic" food than I'm used to - I'm more a meat and potatoes kind of guy - but I'm coming to like some of the food styles they eat a lot. My nephew, Julesong, and myself are collecting native Alaskan recipes these days, so you'll soon be seeing some of them appear in my list. Julesong types them up for us (and maintains my Zaar account for me). The ingredients will probably be unusual for most Americans, but I think it's important to collect the information about our Native Alaskan American heritage and share it with others. My nephew Jared collected some of them from family members while visiting Anchorage.
View Full Profile

Find More Recipes