Corn Fritters Recipe With Jiffy
You’ll love this Corn Fritters Recipe With Jiffy made with sweet corn, egg, milk, and cheese for perfectly crisp bites.
Equipment
- Large mixing bowl
- Medium skillet (non-stick or cast iron)
- Spatula
- Measuring cups
- Measuring spoons
- Whisk or fork
- Paper towels
- Plate for draining
Ingredients
- 1 box 8.5 oz Jiffy corn muffin mix
- 1 large egg
- 1/3 cup milk
- 1 cup canned whole kernel corn drained
- 1/4 cup shredded cheddar cheese optional but wonderful
- 2 tablespoons finely chopped green onions
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 –3 tablespoons vegetable oil for frying
Optional for serving:
- Sour cream
- Honey
- Hot sauce
- Maple syrup
Instructions
Step 1: Mix the Batter
- In a large mixing bowl, combine the Jiffy corn muffin mix, egg, and milk. Stir gently until just combined. Do not overmix — a few small lumps are perfectly fine.
Step 2: Add the Corn and Flavorings
- Fold in the drained corn, shredded cheddar (if using), green onions, black pepper, and garlic powder. The batter should be thick but scoopable.
Step 3: Heat the Skillet
- Place your skillet over medium heat. Add 2 tablespoons of vegetable oil. Let it heat until shimmering but not smoking.
Step 4: Scoop and Fry
- Using a spoon or small scoop, drop about 2 tablespoons of batter per fritter into the hot oil. Gently flatten slightly with the back of the spoon.
- Cook for 2–3 minutes on the first side until golden brown and crisp.
Step 5: Flip Carefully
- Flip and cook another 2–3 minutes on the other side until cooked through and golden.
Step 6: Drain and Repeat
- Transfer fritters to a plate lined with paper towels. Add more oil if needed and repeat with remaining batter.
- Serve warm.