Whoa, these crispy corn fritters were good. I had some sweet corn in the freezer left from our favorite corn farm, My Dad’s Sweet Corn in Tipton, Indiana. Their corn is so sweet and delicious. It made these fritters into something special!
I served these crispy corn fritters with our favorite Southwestern sauce. The sauce has just the right amount of kick to compliment that great corn sweetness. A little sweet, a little heat. When you get the combination just right you have a great dish!
Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
Crispy Corn Fritters
- 2 teaspoons vegetable oil plus more for frying
- 1 cup sweet corn kernels you can substitute a drained can of corn, about 2 cups, but you’ll want to double the rest of the recipe
- 2 green onions sliced thin
- 1 small red bell pepper diced
- 1/4 cup fresh parsley chopped
- 1 cup Bisquick
- 1 teaspoon Creole seasoning
- 1 lime zested
- 1/4 cup milk
- 1 large egg
- 1 cup Southwestern sauce
- Heat the 2 teaspoons of oil in a large skillet over medium-high heat.
- Add the corn and cook, stirring, about 2 minutes or until the corn turns golden brown.
- Add the green onion and bell peppers and saute 3-5 minutes or until the vegetables just start to soften.
- Remove from heat and stir in the parsley.
- Combine the Bisquick, Creole seasoning and lime zest in a large bowl.
- In a small bowl, whisk together the milk and egg. Pour into the Bisquick mixture and stir.
- Pour the vegetables into the Bisquick mixture and combine.
- Heat a deep fryer with oil to 375 F. Or you can use a Dutch oven with about 2″ of oil added.
- Working in batches, drop heaping tablespoons of the batter into the oil. Fry about 1 minute, then flip and cook another 30 seconds-1 minute or until golden brown. Remove to a paper towel-lined plate.
- Serve with Southwester sauce for dipping and/or drizzle the fritters with the sauce.
Nutritional values are approximate.