Quick and Easy Creamed Corn Fritters
These easy Corn Fritters {Pancakes} are sweet and delicate – a great side dish or a quick little meal by them selves. This recipe is my Mama’s recipe, and just like me, my Mama loves easy recipes too.
There is no need to do all the work of cutting corn off the cob to make tasty Corn Fritters. I like to make mine into pancakes because that’s the way my Mama always made them, plus you save a lot of calories by not deep-frying them… so I guess that means you can have more 
These Easy Corn Fritters are LOVE at first bite
- 1 package of Jiffy Corn Muffin mix
- 1 Can Whole Corn (I like Freshlike)
- 1 Can Creamed Corn
- 1 Large egg
- 1/2 tsp. baking soda
- Drain the whole corn. DO NOT drain the cream corn.
- Beat egg. Mix together all ingredients, Jiffy, creamed corn, whole corn, egg and baking soda. Mix well.
- If you don’t want whole corn you can give the whole corn a quick chop
- Pre-heat pan on medium heat.
- Brush the pan with butter or oil and ladle 1/4 cup (I use 1/4 measuring cup) batter at a time , 2 inches apart. Use the measuring cup to pat down the batter a bit.
- When the pancakes are slightly dry around the edges, flip them over and cook them until golden brown underneath. About 4 mins per side.
- If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed.
- Repeat with remaining batter, and serve immediately with a pat of salted butter
To Deep-fry Bite size Corn Fritters:
- Heat a generous layer of oil (about 1/2 inch deep) in a large frying pan or pot over medium-high heat to 350°F. Add a drop of batter into the pan, the grease should sizzle immediately. Pan is then ready.
- Drop generous spoonfuls of the batter into the pan. Cook until fritters are browned on one side, flip, and cook until they are brown on the other side, about 4 minutes per side. Transfer fritters to a paper towel-lined plate to drain and repeat with remaining batter. Serve immediately.