Prep: 20 minutes Mins

Corny Corn Fritters


 2 cups vegetable oil
1 package (12 count) ORTEGA Taco Shells
1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
1 cup milk
1 cup frozen whole-kernel corn, thawed


Line platter with paper towels. Heat oil in medium saucepan over medium-high heat to 375°F.

Place taco shells in resealable plastic bag; close bag. Crush with rolling pin until finely ground. Place crumbs in medium bowl. Add flour, baking powder and baking soda; mix well.

Combine eggs and milk in small bowl; mix well. Pour egg mixture into dry ingredients; mix well. Fold in corn. Let stand 10 minutes.

Place heaping tablespoonfuls of mixture into hot oil. Cook 4 minutes or until golden brown. Remove with slotted spoon. Drain on paper towels.

Serve with salsa for dipping.

Tip: For cheesy corn fritters, add 1 cup finely shredded Cheddar cheese to the fritter mixture along with egg mixture.
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