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Skillet Corn Fritter Recipe
Dewayne Poynter
1
reviews
Using pancake mixture as the base, along with canned corn, this recipe creates fluffy and light skillet corn fritters.
Preparation
5
minutes
minutes
Cook
15
minutes
minutes
Ready in
20
minutes
minutes
Servings
6
Servings
Course
Appetizer
Influence
Global
Difficulty
Seasoned
Method
Fry
Ingredients
1
egg
1/4
cup
milk
1
cup
pancake mix
1
can (12 oz)
whole kernel corn
drained
cooking oil
to a depth of 1-inch
Equipment
skillet
Directions
Blend the egg and milk in a bowl. Add the pancake mix, stirring until fairly smooth (the batter will be stiff).
Fold the drained corn into the batter.
Heat the oil in a skillet until about 350 degrees F (180 degrees C).
Cook the corn fritters in small batches until golden brown and cooked through.
Drain on a paper towel to remove any excess grease. Serve while still hot.