Bisquick Corn Fritters

Bisquick Corn Fritters: Crispy, Cheesy, and Packed With Sweet Corn

Corn fritters bring together the crisp bite of fresh corn with creamy cheese and a golden fried crust. Using Bisquick mix, making these fritters at home gets even easier and faster. In this guide, you’ll discover how to make crave-worthy Bisquick corn fritters, step-by-step, along with expert tips, storage methods, serving ideas, and answers to the most common questions.

What Are Corn Fritters?

Corn fritters are small, crispy cakes made by folding tender corn with cheese, flavorful veggies, and a pancake-like batter. The mixture gets spooned into a hot skillet or frying pan, ready to transform into golden fritters. Every bite delivers sweet, juicy corn nestled in a creamy, airy dough. These fritters taste just as wonderful as a snack, appetizer, or side dish.

Ingredients for Bisquick Corn Fritters

Fresh ingredients make a big difference in fritter flavor and texture. You can use fresh, canned, or frozen corn. Here’s a basic list for a classic batch:

1 ½ cups fresh, canned (drained), or frozen (thawed) corn kernels
1 cup Bisquick mix (or similar baking mix)
2 large eggs
½ cup milk
½ cup shredded cheddar or pepper jack cheese
2 tablespoons finely chopped green onions
1 tablespoon chopped fresh herbs (parsley, chives, or cilantro)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika (optional)
2–3 tablespoons melted butter or olive oil, plus more for frying

You can adapt this base to suit your taste. Try different cheeses, add minced bell pepper, or stir in some jalapeños for heat.

How to Make Bisquick Corn Fritters

Cooking fritters doesn’t take long if you set up your ingredients and tools first. Here’s a simple method, broken into clear steps:

Step 1: Prepare Corn

If using fresh corn, hold the cob upright on a cutting board. Slice downward with a sharp knife, letting kernels fall into a shallow bowl.
For canned corn, drain well and pat dry.
Thaw frozen corn, then blot away excess moisture.

Step 2: Make the Batter

In a large mixing bowl, whisk eggs and milk together until smooth.
Stir in the melted butter.
Add Bisquick mix, cheese, herbs, salt, pepper, and smoked paprika.
Fold in the corn and green onions until everything looks evenly combined. The batter should be thick but spreadable. If it seems runny, add a spoonful of Bisquick. If too thick, thin out with another splash of milk.

Step 3: Cook the Fritters

Heat a large nonstick skillet or cast iron pan over medium heat. Add a thin coating of oil or butter.
When the pan is hot, drop heaping tablespoons of the batter onto the pan. Space them out so they don’t touch.
Gently flatten each mound with a spatula. Cook 2 to 3 minutes per side, or until nicely golden on both sides and cooked through.
Transfer cooked fritters to a plate lined with paper towels.

Step 4: Serve Hot

Serve immediately for the best crunch. Garnish with extra chopped herbs, a sprinkle of cheese, or your favorite sauce.

Tips for Perfect Corn Fritters

Success comes down to a few small details. Here are tips from scratch cooks to keep your fritters light and crisp, not doughy.

Chill the Batter: Let your fritter mixture rest in the fridge for 20 minutes if you have time. This helps the Bisquick hydrate and thickens the batter.
Don’t Crowd the Pan: Fry in batches so fritters get crispy, not soggy.
Keep the Size Small: Tablespoon-sized fritters cook evenly. Oversized fritters may burn outside before cooking through.
Switch Up Cheeses: Sharp cheddar, pepper jack, feta, or smoked gouda all pair well with corn.
Add Fresh Herbs: Parsley, green onions, chives, or cilantro brighten the flavor.
Control Moisture: Dry corn means crisper fritters. Too much liquid leads to gummy centers.
Season Well: Don’t skip salt and pepper—corn and cheese come alive with the right amount of seasoning.
Customize With Veggies: Bell peppers, jalapeños, and even a few shreds of zucchini work great.

Should You Use Fresh, Frozen, or Canned Corn?

Each option works, with a few tips for best results.

Fresh Corn: Sweet, firm, and packed with “corn milk”—the starchy liquid from sliced kernels. Delivers the juiciest fritters.

Frozen Corn: Convenient and available year-round. Thaw and dry well for even cooking.

Canned Corn: Best as a backup. Always drain and pat dry to prevent a watery batter.

Whichever you choose, cut moisture by blotting kernels with paper towels.

Storage and Make-Ahead Instructions

Corn fritters taste best the day they’re made. Still, you can save leftovers or prepare ahead for quick snacks.

Storing in the Fridge

Let fritters cool to room temperature.
Place in an airtight container with parchment paper between layers.
Refrigerate for up to 2 days.

Freezing fritters

Cool completely, then stack in a freezer bag, separating with parchment paper.
Freeze up to 2 months.

Reheating Fritters

For oven: Arrange on a baking sheet, cover loosely with foil, and warm at 350°F (175°C) for about 10 minutes.
For skillet: Reheat in a dry pan over medium-low heat until hot.
For air fryer: Heat at 350°F for 2–3 minutes.

Thawing

Thaw overnight in the fridge, or let them sit at room temperature for about an hour.

Serving Suggestions

Corn fritters are so versatile you can serve them several ways. Here are favorite pairings and toppings:

Classic: A dollop of sour cream or Greek yogurt.
Southwestern: Salsa, chopped jalapeños, or avocado slices.
Brunch: Serve stacked with poached eggs and fresh herbs.
Party Platter: Serve with a smoky aioli or chipotle mayo for dipping.
Vegetarian Main: Pair with a crunchy green salad.

Flavor Variations and Add-Ins

Transform the basic fritter batter by adding new flavors. Add-ins can make every batch a little different. Try these tweaks:

Stir in ¼ cup diced sundried tomatoes and a handful of spinach.
Add a pinch of curry powder and fresh cilantro for a subtle spicy warmth.
Try grilled corn for a smoky, charred flavor.
For kids, use mozzarella cheese and a little sweet paprika.

Nutritional Information

Here’s a general nutrition breakdown per fritter (estimate, based on a batch of 12):

Nutrient	Amount
Calories	80
Protein (g)	3
Carbohydrates(g)	9
Fat (g)	3.5
Fiber (g)	1
Sodium (mg)	150

Values will vary with exact ingredients and sizes.

Corn Fritters FAQ

Can I bake corn fritters instead of frying?

Yes. Scoop the batter onto a parchment-lined baking sheet. Spray lightly with oil. Bake at 400°F (200°C) for 10–14 minutes, flipping halfway.

Can I make these gluten-free?

Use a gluten-free pancake or baking mix in place of Bisquick. Ensure your cheese and any mix-ins are also gluten-free.

Why are my fritters soggy?

Excess moisture is usually to blame. Always dry corn and use only enough milk to bind the batter.

What’s the best oil for frying?

Use a neutral oil such as canola, vegetable, or sunflower oil. Even butter or olive oil works for shallow frying.

Bisquick corn fritters turn sweet corn into a crunchy, cheesy treat with minimal fuss. Try them with fresh summer corn, or keep canned and frozen corn on hand for easy year-round bites. Enjoy these fritters by themselves, as a party snack, or as a side with your favorite meals. Every batch offers something a little different—and always delicious.