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Taco Corn Fritters

April 3, 2011 by Laura 196 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

When Matt and I were at Whole Foods recently, we saw that they had some sort of Jalapeno-Corn fritter for sale on their hot bar. They looked SO GOOD, and while I didn’t figure our kids would appreciate the jalapenos, immediately my brain started thinking through how I could create something like this for a quick lunch that would be a little more kid-friendly. Feel free to add jalapenos to this recipe if you want. Just don’t touch your eye after messing with jalapenos. Or at least have milk handy if you do. But really…just don’t touch your eye.

Taco Corn Fritters

I kind of wanted an “all in one” meal, which is why I put taco meat in our fritters. Then, since it had taco meat, I figured it needed cheese. Those items are optional…but wow are they good! Of course though, I’m the girl who needs her beef. ;)

Taco Corn FrittersYum

1/2 pound cooked hamburger meat seasoned with taco seasoning mix (Many commercial taco seasonings contain gluten! I highly recommend making and using this wonderful homemade recipe!)
2 cups cornmeal
1 teaspoon baking powder
1/4 teaspoon sea salt
2 eggs
3/4 cup milk
1/4 cup honey
1/4 cup melted butter or coconut oil
3/4 cup shredded cheddar cheese
2 cups frozen or canned corn
oil for frying (I used palm shortening)

Brown hamburger meat and add  taco seasoning mix to taste. Mix together remaining ingredients, stirring in the seasoned meat. Melt palm shortening in a skillet. Scoop 1-2 Tablespoons of corn mixure into the hot oil and press down to form a “pattie”. Fry for 5-7 minutes on each side until cooked through. (I had my electric skillet set to 350°.)

The great thing about these Taco Corn Fritters is that they even taste good cold, which means they would make a great grab and go lunch or snack!!! I haven’t tried freezing these (because we eat them too quickly!), but I’m pretty sure you could make up a big batch and freeze them for “fast food”.

So would you put jalapenos in these, or not? How would your family like them best?!

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Filed Under: Gluten Free, Main Dishes, Recipes Tagged With: corn fritters, Gluten Free, healthy, recipe

Comments

  1. Michelle says

    April 3, 2011 at 7:46 pm

    Those look yummy. I’m pretty sure my picky eaters would not go for it, but I would!
    Thanks!

    Reply
  2. Joy says

    April 3, 2011 at 7:49 pm

    I wonder how well these would work with black beans instead of the ground beef? I think that I am gonna give it a try….Thanks for sharing the recipe!

    Reply
    • Laura says

      April 3, 2011 at 7:59 pm

      Ooh, great idea!!

      Reply
  3. Deanna says

    April 3, 2011 at 7:54 pm

    Oooh we like corn fritters – I just never have made them myself! We will have to try this recipe. Would also be great if hubby likes them cold, for taking in his lunch.

    Reply
  4. Michelle B. says

    April 3, 2011 at 7:54 pm

    I bet these would go over fabulous at our house. I might even add in some jalapeños, since my 4 yo likes spicy stuff. They sound like they would even solve my problem of not having anything to eat when we are running errands all day once or twice a week. Definitely going to try these!

    Reply
  5. Sharmista says

    April 3, 2011 at 7:55 pm

    Yum! Do you think they would work without the cheese?

    Reply
    • Laura says

      April 3, 2011 at 7:59 pm

      Yep, the cheese and meat are both optional!

      Reply
  6. Holly in Virginia says

    April 3, 2011 at 8:07 pm

    Very nice, looks like something my grandma called “fried mush” but all dazzled up Mexican style.

    Reply
  7. Meghan says

    April 3, 2011 at 8:09 pm

    Good idea! I find fritters to be very kid friendly.

    Reply
  8. Pam says

    April 3, 2011 at 8:12 pm

    I love these all in one ideas, like your sloppy muffins! Keep them coming.

    Pam

    Reply
  9. Northern's Lady says

    April 3, 2011 at 8:14 pm

    These sound wonderful…Thanks so much for sharing!

    Reply
  10. Heather says

    April 3, 2011 at 8:16 pm

    These look great! You are so creative, Laura!

    Reply
  11. Cathy B. says

    April 3, 2011 at 8:28 pm

    Yum! I am going to try these soon! My family would probably like them without jalapenos, but maybe with a few diced green chiles mixed in. That would add a little punch, but not too much heat. What a great idea, and I even have palm shortening in my pantry right now, too!

    Reply
  12. Gen says

    April 3, 2011 at 8:29 pm

    I can’t wait to try these! My husband will definitely want the jalapenos. I wonder how they’d be with a little salsa mixed in…

    Reply
  13. Becca says

    April 3, 2011 at 8:37 pm

    My family, loving Jonny Cake varieties, would include French-style green beans, with liberal amounts of sharp cheddar, and would remove the taco meat for this style, however including rings of jalapeños on the top of the adults’ patties to get them a little toasted while frying the whole thing up! The sweetness of the concoction works wonderfully with green beans!

    Reply
  14. Amanda says

    April 3, 2011 at 8:43 pm

    Those look so good! If I had some eggs, I’d make them now! Looks like a trip to the store is in order for tomorrow morning so I can make these for lunch!

    Reply
  15. Lisa R says

    April 3, 2011 at 8:49 pm

    Sounds delicious!

    Reply
  16. Carla says

    April 3, 2011 at 8:51 pm

    I was thinking black beans also… making it as a Meatless Monday dish with a salad on the side… I would love the jalepenos but no one else would, so maybe I could make mine last. :)

    Reply
  17. Lenetta says

    April 3, 2011 at 8:57 pm

    Sounds delish to me! Too bad hubs thinks anything with cornmeal should be eaten with honey. I made a taco pizza once with a cornbread crust. He scraped off and ate the toppings, then – yup – put honey on the crust. Maybe the little one and I will give them a try when he’s working 16 hour days in the tractor in a few weeks!

    Reply
  18. Michelle says

    April 3, 2011 at 8:57 pm

    Those look yummy! Definitely no jalapenos for us!

    Reply
  19. Marsha_M says

    April 3, 2011 at 9:05 pm

    I’d have to add the jalapenos and serve with salsa! We had something similar at a volunteer appreciation supper…just plain corn fritters topped with beans, meat, cheese, lettuce, salsa, guacamole, sour cream…so yummy!

    Reply
  20. Katie says

    April 3, 2011 at 9:33 pm

    If only my son didn’t despise everything spicier than cinnamon.

    Reply
  21. [email protected] says

    April 3, 2011 at 9:37 pm

    Sounds yummy!! I would add the jalapenos and top with some sour cream. But for the kids, just plain, picky eaters.

    Reply
  22. Krista says

    April 3, 2011 at 9:59 pm

    Yum! Being a Texas girl, I would definitely add jalapenos, but I would dice them up. Even our 3yo DS likes things mildly spicy. I second the suggestion to replace the meat with black beans, but (like you Laura) I need my meat, so I would probably just ADD the beans to the fritters as they stand. :-)

    Reply
  23. Sweetpeas says

    April 3, 2011 at 10:10 pm

    My husband would want jalapenos, the rest of us would NOT, so he’d have to live w/o. Although if I tried them & we all liked them, I might be willing to add some jalapenos to a few for him another time.

    Reply
  24. Donna says

    April 3, 2011 at 10:15 pm

    These look delicious! Will definately be trying them soon. Thank you for sharing the recipe. Cannot wait to see your posts this week, I have needed some fresh inspiration.

    Reply
  25. Cali says

    April 3, 2011 at 10:22 pm

    love, love, love jalopenos!!! I’d have to make two batches one with jalopenos for me and one son and another without for hubby and the other son.

    Reply
  26. Dinah says

    April 3, 2011 at 10:26 pm

    These look great. I will probably be making them this week. I have been trying to figure out more uses for cornmeal, so this come right on time.

    Reply
  27. Carmen says

    April 3, 2011 at 10:56 pm

    These look really good, I would probably add green chili but the kids would not like that.

    Reply
  28. Rebecca says

    April 3, 2011 at 11:06 pm

    Are you able to strain and save the palm oil you use for frying like other oils used for deep frying?

    Reply
    • Laura says

      April 4, 2011 at 6:35 am

      Yes, you can do that with the palm shortening or oil, but I usually just put a little bit of the palm shortening in the bottom of the skillet and fry it in that. There’s none left after making these because it is all soaked up.

      Reply
  29. Marie H says

    April 3, 2011 at 11:59 pm

    These sound yummy! We could not add jalapenos but I like the diced green chili idea!

    Reply
  30. Sara B says

    April 4, 2011 at 5:04 am

    Yum! I’d skip the jalapenos but I like the black bean suggestions above. Mixing those in w/ the beef sounds great.

    Reply
  31. Tina says

    April 4, 2011 at 5:06 am

    Yummy, we’ll have to try these!

    Reply
  32. Becky says

    April 4, 2011 at 5:10 am

    Wow. Those look really good! Yes, I’d probably add the jalepanoes, but my kids are small and wouldn’t eat them anyway. These are similar to sweet corn tamale cakes from Cheesecake Factory (bestill my heart, they are good). We make them at home and they have way more butter (and no meat/cheese). This looks like a lighter compromise. Yum. Wonder if I could use Masa in place of the cornmeal? Honestly, I’m not sure the difference other than I have Masa and don’t have cornmeal.

    Reply
    • Laura says

      April 4, 2011 at 6:36 am

      Masa is cornmeal that has been soaked in limewater, which really means that masa is easier to digest! I THINK this recipe should work with masa…not sure why not!

      Reply
  33. MamaHen says

    April 4, 2011 at 5:18 am

    Oh me! Sounds too yummy! A little salsa on top and yummmmm.

    Reply
  34. Kara Nutt says

    April 4, 2011 at 5:18 am

    These look amazing and as we live 45 min from anywhere, and they are good cold, this would really cut down on the driving through a fast food place because The Boy(almost 4) is STARVING!

    Also, I see all sorts of variations, Italian with sausage and Italian seasoning, Irish with corned beef and cabbage, American with hamburger and cheese and onion, Indian with chicken and curry. Endless possibilities. Love recipes like that.

    Kara

    Reply
  35. Kimberlee says

    April 4, 2011 at 6:05 am

    Looks good to me! May have to try that one! Thanks, Laura!

    Reply
  36. Joanna S. says

    April 4, 2011 at 6:13 am

    Oh yum!Sounds delicious! Can’t wait to try it!

    Reply
  37. DorthyM says

    April 4, 2011 at 6:32 am

    These look really good! I have a hard time getting J to eat veggies, especially corn, so this may be a way to cure that problem.

    Reply
  38. Tricia says

    April 4, 2011 at 6:52 am

    My boys love anything with “taco” in the title. We’ll definitely be trying these soon!

    Reply
  39. Sheila says

    April 4, 2011 at 7:01 am

    Sounds delicious! We love hot but it gives my DH heartburn so I’d leave out the jalapenos.

    Reply
    • Sheila says

      April 4, 2011 at 7:02 am

      I’m thinking onion might be good in these.

      Reply
  40. Danielle says

    April 4, 2011 at 7:16 am

    Wow. My husband would love these with the jalepenos included!

    Reply
  41. Cammie M says

    April 4, 2011 at 7:16 am

    I wish my mind worked a little more like yours – your so creative with food! =)

    Reply
  42. Michele says

    April 4, 2011 at 7:28 am

    Laura,
    I am wondering if you grind your own cornmeal. If so, what settings or position do you use on your Nutrimill for these or cornbread? I’ve lost my Nutrimill instruction book, and I’d like to grind my own cornmeal and grits.

    Can’t wait to try these:o)

    Reply
    • Laura says

      April 4, 2011 at 7:40 am

      I do grind my own cornmeal in my Nutrimill and I ALSO lost my instruction book a long time ago. :( I just do it like I do anything else, only I turn it all the way to the “course” setting. It makes it more like a “corn flour” but I LOVE it like that.

      Reply
      • sarah says

        April 4, 2011 at 1:39 pm

        You can view the Nutrimill manual here …
        http://www.lequip.com/ftp/documents/760200/Nutrimill%20Manual%20-%20Single%20Pages.pdf

        And this recipe looks so yummy, can’t wait to try it!

        Reply
        • Michele says

          April 5, 2011 at 10:40 am

          Thanks so much!

          Reply
  43. Laurie says

    April 4, 2011 at 7:29 am

    These look wonderful, can’t wait to try them.

    Reply
  44. Lori says

    April 4, 2011 at 7:45 am

    These look really good!

    Reply
  45. Alyssa says

    April 4, 2011 at 8:10 am

    Looks good…I wonder if my picky kids would eat it? But then, they loved your cornbread/hotdog muffins, so I might give this a try…no jalepenos, of course…

    Reply
  46. Mary says

    April 4, 2011 at 8:11 am

    These look great and I can think of all kinds of substitutions/variations on the theme. I love that kind of food. :-)

    Reply
  47. Shelly says

    April 4, 2011 at 8:13 am

    Wow, I am so excited about this week. I have been following you for awhile and you are my inspiration. I have Celiac Disease and so does my daughter. You will give us a ton of new ideas.

    Reply
  48. Kris says

    April 4, 2011 at 8:21 am

    These sound interesting. My family would probably like these.

    Reply
  49. Mandy says

    April 4, 2011 at 8:32 am

    This sounds yummy! Very similar to a mexican cornbread recipe I have and the family gobbles up! ;) So excited about these gluten-free recipes this week as well, since we are also in *transition mode* to gluten-free eating! Thanks for sharing!

    Reply
  50. Aya says

    April 4, 2011 at 8:45 am

    These sound great and I actually have everything to make them!

    Reply
  51. Michelle says

    April 4, 2011 at 8:47 am

    these look YUMMY! :)

    Reply
  52. Rhonda Lake says

    April 4, 2011 at 8:49 am

    Mmmmm, sounds yummy! I wouldn’t put jalapenos…we’re not really spicy folks!

    Reply
  53. Beth @ Living Simply says

    April 4, 2011 at 9:02 am

    These look good! Kind of like corn muffins… My husband is allergic to all “nightshade” foods (tomatoes, peppers, paprika, etc) so no taco seasoning for us!

    Reply
  54. Megan says

    April 4, 2011 at 9:13 am

    Those look wonderful! I’ve never had anything like that (or made it either). I must try this soon!

    Reply
  55. Emily Woodall says

    April 4, 2011 at 9:21 am

    Wow…these look great! My mom used to make corn fritters all the time when I was little…but, I love the idea of adding meat and cheese and making this a main course! Thanks for the great idea!

    Reply
  56. Harmony says

    April 4, 2011 at 9:25 am

    My family would love these – can’t wait to try them! We will be adding jalepenos to ours :-)

    Reply
  57. Pamela H. says

    April 4, 2011 at 9:33 am

    We would add green chiles. And probably top them with sour cream, salsa and jalapenos. All my boys like spicy!! These look amazing!!

    Reply
  58. Susan Alexander says

    April 4, 2011 at 9:38 am

    Those look yummy! I will try out on the kids and myself and then if we like them, make some with jalapenos for the hubs. ;)

    I’ve recently found out I’m allergic to honey (great, huh?) – will be subbing maple syrup, but do you think I could also sub sucanat? And if so, what proportions would you try?

    Reply
  59. Katie @ Riddlelove says

    April 4, 2011 at 9:39 am

    I”m definitely trying these.

    Reply
  60. Cheryl says

    April 4, 2011 at 9:40 am

    We don’t do gluten free but since we eat so much with wheat in it, it is a nice change of pace to have meals without it. I was looking for something different for supper tonight and I think this is it! Thanks!!!

    Reply
  61. Meghan V. says

    April 4, 2011 at 10:27 am

    Sounds good…I just might have them for supper!

    Reply
  62. K.C. says

    April 4, 2011 at 10:45 am

    I am *so* trying these tonight — I suspect the kids will even eat them! Though I’ll make a couple without the taco meat, since I’m off meat for a while. No particular reason I can’t just put the taco seasoning in the corn mixture, right?

    Reply
    • Laura says

      April 4, 2011 at 12:56 pm

      Sure, why not!! Good idea!

      Reply
  63. Jami says

    April 4, 2011 at 10:45 am

    Yummy!

    Reply
  64. Lynley J says

    April 4, 2011 at 10:49 am

    They look so yummy! Thought I’d let you know a lot of the taco seasoning packets have wheat in them. Check the label carefully to make sure it’s GF for your little guy;)

    Reply
    • Laura says

      April 4, 2011 at 12:55 pm

      Yes thank you…I did know that and linked to my homemade taco seasoning recipe, which is what I always use. BUT, I should be sure to add that info to my post for those who aren’t aware. THANK you for the reminder!

      Reply
  65. Kristi says

    April 4, 2011 at 11:16 am

    Those look really yummy and easy! :)

    Reply
  66. D says

    April 4, 2011 at 11:34 am

    Love all in one meals!

    Reply
  67. Mary says

    April 4, 2011 at 11:49 am

    Looks really yummy! I’m going to have to try these for the family. Do you think they could be baked in mini muffin cups and served as an appetizer?

    Reply
    • Laura says

      April 4, 2011 at 12:55 pm

      Sure, I don’t know why that wouldn’t work. Sounds great!

      Reply
  68. Tori says

    April 4, 2011 at 12:02 pm

    Boy, these look great. Loving the gluten-free parade!

    Reply
  69. Heather says

    April 4, 2011 at 12:04 pm

    These look great. We’ve never really eaten fritters, but these days I am all about simple and these fit the bill! YUM and probably no to anything really spicy :)

    And AMEN on the Culver’s. We do not eat out often either (really almost never) and when we do Culver’s is one of our favorite places to go. And it supports a Wisconsin started business which we think is awesome.

    Heather

    Reply
  70. Meredith McG says

    April 4, 2011 at 12:17 pm

    my husband loves Jalepenos so this will be fun to try :)

    Reply
  71. Shannon says

    April 4, 2011 at 12:19 pm

    I love it when you post new recipes Laura. Thanks so much!

    Reply
  72. Randi @ www.ExpressionsOfPerceptions.com says

    April 4, 2011 at 12:36 pm

    Well, the only fritters I’ve ever made before were apple fritters (and boy were they good!), but my kiddos like their cornbread, so I might have to give them a try sometime.

    Reply
  73. Susan H says

    April 4, 2011 at 12:46 pm

    Bet my 17 month old would eat these. Good way to get her to eat something other than chicken! And the option to freeze is perfect. For me, I would go full on jalepeno. Nobody else in my house wouldn’t touch a pepper.

    Reply
  74. bikey mama carie says

    April 4, 2011 at 12:52 pm

    These look great, we’d love them with salsa and sour cream.

    Reply
  75. Dee Jarvis says

    April 4, 2011 at 1:04 pm

    GF cooking can sometimes get boring,but these look delicious!

    Reply
  76. Rachel says

    April 4, 2011 at 1:25 pm

    All I can say is YUMMO! These look so fun and delicious! Thanks!

    Reply
  77. Colleen says

    April 4, 2011 at 1:31 pm

    I have to follow a GF diet and can’t wait to try these. I might add salsa and black beans too!

    Thanks for posting the comment about the wheat being added in taco seasoning mixes. TACO BELL seasoning is one of them (among many others)that has wheat.

    Making your own is the best idea, but for those who don’t, McCormick is really good about labeling their products with the top allergens.

    Reply
  78. Melissa says

    April 4, 2011 at 1:33 pm

    Yummy, yum, yum!

    Reply
  79. Rebecca says

    April 4, 2011 at 1:44 pm

    These look so good! I can’t wait to try them. Thanks!

    Reply
  80. Rita says

    April 4, 2011 at 1:52 pm

    These look great!

    Reply
  81. Jaclyn says

    April 4, 2011 at 2:00 pm

    these sound delicious. I would have to make them with jalepenos, taco meat and cheese as well!

    Reply
  82. Mary says

    April 4, 2011 at 2:00 pm

    I love trying new things!! Thank you!

    Reply
  83. Jessica says

    April 4, 2011 at 2:07 pm

    These look very good. I will be adding them to my menu list.

    Reply
  84. Christa says

    April 4, 2011 at 2:22 pm

    You can try adding come cayenne pepper to the taco seasoning recipe for a little extra kick. Diced green chilies can be thrown into the corn fritter mix. They’re not as spicy as jalepeno’s. I guess it all depends on your family. We like our spice!!

    Reply
  85. Priscilla F. says

    April 4, 2011 at 2:32 pm

    Letting my sister know about this weeks’ recipe parade – she’s been cooking gf for her husband and might like a few ideas.

    Reply
  86. susan says

    April 4, 2011 at 2:41 pm

    i would have to leave the cheese out but it looks good

    Reply
  87. Jennifer says

    April 4, 2011 at 2:43 pm

    Could you use grits for this? We make grits alot but rarely buy cornmeal. So I already have a bunch and would love to try this…looks so good!

    Reply
  88. Lorinda says

    April 4, 2011 at 3:01 pm

    The only fritters I’ve eaten are apple fritters. Those were so overly sweet!
    I’d need to make 2 batches of corn fritters, 1 with and 1 without the peppers.

    Reply
  89. Lindsey says

    April 4, 2011 at 4:02 pm

    I can’t wait to try these. They would make a great party appetizer.

    Reply
  90. Cindy says

    April 4, 2011 at 5:30 pm

    Yummy! We love your taco seasoning mix, and this is another great way to use it. We will definitely have green chiles or jalapenos in it…

    Reply
  91. Diane says

    April 4, 2011 at 5:32 pm

    These look yummy. Thanks for posting.

    Reply
  92. Wendy Smykalski says

    April 4, 2011 at 5:57 pm

    Sounds wonderful! Can’t wait to try them! And I LOVE your homemade taco seasoning – everybody is getting homemade seasonings and vanilla for christmas this year!!

    Reply
  93. The Bumpy Road says

    April 4, 2011 at 6:05 pm

    These look good! I enjoy your taco seasoning recipe.

    Reply
  94. Brenda says

    April 4, 2011 at 6:41 pm

    I do believe I will be making these scrumptous looking fritters tomorrow! I have some taco seasoned venison in my freezer just waiting for me to try these out!!

    Reply
  95. Jessica says

    April 4, 2011 at 7:14 pm

    This look great!

    Reply
  96. Christy says

    April 4, 2011 at 7:45 pm

    Looks like fun recipe to try!

    Reply
  97. K.C. says

    April 4, 2011 at 8:08 pm

    Sigh. Fritter Form Factor Fail.

    I’m no fry cook, so perhaps it was my technique, but I had a real problem with these falling apart in the oil. At one point I was actually stirring like soup! (at which point I had to stop and skim everything out — now thinking the bits might make for interesting scrambled eggs)

    We also thought that perhaps muffins would be a good idea, also perhaps another egg?

    Reply
    • Laura says

      April 5, 2011 at 10:11 am

      Aw, bummer. :(

      I’m trying to picture how this worked for you, and maybe I didn’t explain it very well in the instructions, but I just put a little bit of oil in my skillet and fry them on that. That way, they do stay together pretty well when I turn them.

      And yes, another egg might help…just so they aren’t too liquidy!

      Reply
  98. Michelle says

    April 4, 2011 at 8:20 pm

    Those look yummy, we’ll have to try them someday!

    Reply
  99. Amanda says

    April 4, 2011 at 8:26 pm

    Those look so good. My husband likes jalapenoes, but I don’t think the kiddos would!!!

    Reply
  100. Janeen says

    April 5, 2011 at 8:49 am

    Ooooo…. these look great! I’ll have to give them a try!

    Reply
  101. Sarah DJ says

    April 5, 2011 at 8:55 am

    These. look. so. good.

    Cept I have to hold off until my leaky gut issues are solved since the cheese, egg, honey, and milk are off limits…I could substitute, but the cheese has no good substitute in my book. :-) Very creative, Laura – and I would definitely add the jalepenos :-)

    Reply
    • Erin says

      May 8, 2011 at 2:47 pm

      Sarah – are you able to tolerate “nutritional yeast flakes”? These are found in a health food store or health food section of your grocery store. Nut yeast has an incredibly cheesy flavor. We’ve made “cheesy” onion muffins with it before and the results were spectacular!!

      Reply
  102. Sandra says

    April 5, 2011 at 9:54 am

    We are jalepenos people here. :)

    Reply
  103. Jean says

    April 5, 2011 at 11:29 am

    These sound great! I’m going to have to put them on my next menu plan! :o)

    Reply
  104. Meghan V. says

    April 5, 2011 at 12:11 pm

    About how many does one batch make?

    Reply
    • Laura says

      April 5, 2011 at 1:20 pm

      Ugh, I always forget to add that to my post!!! I’d say these make 12-18 fritters, depending on how big you make them.

      Reply
  105. Jennifer says

    April 5, 2011 at 12:54 pm

    These sound really good!

    Reply
  106. Heather says

    April 5, 2011 at 1:21 pm

    I think I will make a big batch and freeze them .. . yum!

    Reply
  107. Lindsy says

    April 5, 2011 at 1:36 pm

    I thought this recipe might be a good way to use up some left over taco soup… it worked! They look just like yours. Although, we’ve never had corn fritters around here..Maybe because we are in WA State?? Not quite sure what to think of the flavor and texture:) I’m a little inspired to try homemade cornbread now, though.. before this I’d only used my cornmeal on the bottom of my pizzas!

    Reply
  108. [email protected] says

    April 5, 2011 at 4:08 pm

    Looking at these I thought of some Quinoa burgers that I make. Does Quinoa have gluten?

    Reply
  109. Sheree says

    April 5, 2011 at 8:41 pm

    We just went gluten free for our daughter and quinoa is a gluten-free food. Since we are really struggling with gf foods I think this is a recipe I am definately going to add to our list! We used to make regular muffins with leftover taco meat, cheese, onion, salsa, and bisquick (with egg and milk of course) and thatbwas a favorite that we had to give up. I think this will he a great substitute. Thankyou!

    Reply
  110. Christina Frei says

    April 6, 2011 at 7:56 am

    These loOk delicious, and economical for a quick lunch. Can’t wait to try them!

    Reply
  111. Christy says

    April 6, 2011 at 4:28 pm

    These were a huge hit with my children. They are already asking when we can have them again! Thanks for sharing!

    Reply
  112. MEG says

    April 6, 2011 at 5:40 pm

    Our family loved these! My 6 yr.old ate 5! My hubby said they were good cold in his lunch too. I served them with salsa. Thanks!

    Reply
  113. Leanne says

    April 6, 2011 at 8:00 pm

    Yummy! We love anything spicy!

    Reply
  114. Charlotte Moore says

    April 6, 2011 at 10:55 pm

    I made the fritters yesterday and it made 23. They looked about the size of yours in the picture. Did you use buttermilk or sweet milk? I used 1% but I wondered if they would be better with buttermilk. I also used palm shortening to fry in and as little as possible. I do not like greasy fried food.

    My husband said they would be good with jalapenos and I told him you said they could be added. I would not care for them myself.

    Reply
    • Laura says

      April 7, 2011 at 6:59 am

      I used regular (whole) milk, but I’m sure buttermilk would be great too!

      Reply
      • NancyO says

        October 4, 2011 at 9:37 am

        I’ve got these frying for lunch as I write…the 14 and 11 year old boys doing math
        inform me that they smell delicious! :) I’ll add jalapenos to the last few
        for my husband. I did one thing differently…I used chicken broth instead of milk.
        I thought it might help with protein assimilation…per WAPF info. Anytime I serve a meatless or near meatless meal I try to incorporate broth to stretch the available protein. Seems to pay off and
        hold the hungry hoards off a little longer! Thanks…this is a keeper!

        Reply
  115. Micah says

    April 7, 2011 at 9:19 am

    My family liked these very much. I left out the meat because we ate them with chili. This was a nice change from our regular cornbread. My husband especially liked that they were crispy!

    Reply
  116. Lissa says

    April 7, 2011 at 12:11 pm

    I made these last night and everyone loved them! I used venison which was really good. I cannot wait to make them again. Thanks for an awesome recipe.

    Reply
  117. RaShell S says

    April 7, 2011 at 12:19 pm

    Hey, that looks good! I bet my children would love them! Thanks for the recipe!

    Reply
  118. Leigh says

    April 8, 2011 at 7:03 am

    I made these this week… I’m not really good at frying things up, so I totally burnt my first round, but they got better! And 3 out of 4 of us devoured them! The 3 yo doesn’t count, since he only eats 2 days a week, and that wasn’t one of those days! ;)

    Thanks so much for sharing this recipe!

    Reply
  119. Cheryl says

    April 8, 2011 at 8:29 am

    I had the same problem as Leigh. I even switched to my cast iron skillet, but still burned them. I can never seem to get the heat right on this glass top stove. At least, that’s my story and I’m sticking to it! ;)

    Reply
  120. Susan says

    April 8, 2011 at 8:32 am

    These look right up my boys’ alley!

    Reply
  121. Rhonda says

    April 8, 2011 at 8:32 am

    These look so scrumptious!

    Reply
  122. Lisa says

    April 8, 2011 at 8:57 am

    I just love seeing taco recipes! Thanks!

    Reply
  123. AllieZirkle says

    April 8, 2011 at 10:40 am

    This we will be having for lunch. YUM!

    Reply
  124. Cynthia says

    April 8, 2011 at 3:11 pm

    We made these this week too– they were a hit– and we topped them with salsa because we like lots of spice!
    Great recipe!
    ~Cynthia~

    Reply
  125. Kathy S says

    April 11, 2011 at 8:26 am

    Making these for lunch today!

    Reply
  126. Brit @MomAnswersWithBrit.com says

    April 11, 2011 at 10:32 am

    These look so good. Thanks for sharing. My husband is a very picky eater, but I think he might like these. I love how you use practical ingredients, while still being healthy. I think I have all the ingredients at home, this might have to be dinner! :)

    Reply
  127. Susanna says

    April 11, 2011 at 11:11 am

    Just some feedback… I substituted flour for part of the cornmeal since we’re not gluten free and I didn’t want such a rustic crunch (flour’s smoother than cornmeal.) And I’m thiking about making these in a jelly roll pan (and serving them in squares) to save the time of cooking them on a a skillet. Sort of like taco corn bread squares. We’ll see… Thanks for the new recipe!

    Reply
    • Shelly Smith says

      January 16, 2012 at 9:59 am

      Sauanna, have you tried this method yet?! Just curious, ’cause I was thinking of trying the same thing!

      Reply
      • Susanna says

        January 16, 2012 at 10:20 am

        Don’t remember if i tried that or not but I’m sure it would work fine. Godo luck!

        Reply
  128. Mrs. B says

    April 11, 2011 at 4:07 pm

    We had these for supper tonight. Everyone loved them! I added chili powder and red pepper flakes and doubled the batch. This made 46 fritters, so I put the leftovers on a cookie sheet in the freezer. I will put them in bags later tonight and back in the freezer. I think they will be a great snack for my kids. Thanks for sharing the recipe!

    Reply
  129. darialauren says

    April 14, 2011 at 1:22 pm

    question: does the palm shortening that you used to fry these in have any flavor? im interested in buying it from tropical traditions, but they dont have any smaller sizes than the gallon to try…and my husband wanted me to ask if it would alter the taste of his food like butter and peanut oil etc. can? Please help !:)

    Reply
    • Janet says

      April 14, 2011 at 6:54 pm

      Palm shortening has no flavor, that I can tell, and I am on the last cup or tow of my first gallon. I have used it any time you would use crisco– a 1:1 substitute. I have even used it to make icing for a cake, with really nice results. :-) Hope this helps!

      Reply
    • Danielle B says

      May 22, 2011 at 1:23 pm

      I’ve seen palm shortening in my regular grocery store in the organic aisle. I’m not certain of the size but I know it’s smaller than a gallon.

      Reply
      • Ellen Dahl says

        January 19, 2012 at 1:17 pm

        here’s a budget tip, I’m a soap maker, and you can purchase organic palm oil/shortening at Soaperschoice.com . They also carry virgin organic coconut oil in bulk. It’s WAY cheaper than tropical traditions. Just a tip, on bulk purchasing… I am making these fritters for dinner tonight,and everyone is looking forward to it!!! Thanks for posting!

        Reply
        • Candis says

          February 19, 2012 at 7:08 pm

          Are the oils from soapers choice for eating or for making soap?

          Reply
        • Ellen Dahl says

          February 20, 2012 at 5:39 am

          They carry both food grade, and cosmetic grade oils. I’ve been buying and using oils from them for years, and love their organic virgin coconut oil (for eating). They have the best price I’ve seen on coconut, and palm. But Costco’s olive oil is a better price.

          Reply
  130. Janet says

    April 14, 2011 at 6:55 pm

    My husband said, “Those were so good, there’s no way they could be good for you!” :-)

    Reply
    • Laura says

      April 15, 2011 at 7:18 am

      :)

      Reply
  131. De says

    April 18, 2011 at 1:57 pm

    Im trying this recipe today! Im excited to see if my family will enjoy so I can do these sometime for lunches. Thanks

    Reply
  132. Christina says

    April 20, 2011 at 4:24 pm

    Laura…thank you so much for all of your work in coming up with these great recipes!! I am not as adventurous as you are in the kitchen (when it comes to baking especially) so knowing that every recipe I have made of yours has been DELICIOUS, I know this one will be too. The family is very excited to eat these tonight…Thanks again!!

    Reply
  133. Heather T. says

    May 10, 2011 at 6:21 pm

    These are very yummy, I did make a big batch and freeze them and they worked great, serve with my homeade salsa and sour cream, very good

    Reply
  134. Paige says

    May 23, 2011 at 10:01 am

    Like Leigh and Cheryl, I burnt my first batch. They’re even good burnt! Where have corn fritters been all my life? I doubled recipe and got about 35, so I’ll try and make them smaller next time and fry on lower heat from the start. Thanks for sharing!

    Reply
  135. Rachel says

    June 14, 2011 at 7:30 pm

    I used 1.5 c corn meal and 1 c corn flour (masa) and baked them at 350. they turned out great. baking is easier for us. delish we topped them with salsa and had salad on the side. Definately will have to have again.

    Reply
  136. Cookin' Canuck says

    June 23, 2011 at 11:17 am

    What a fun idea. My family would absolutely inhale these fritters.

    Family Fresh Cooking and I would love if you linked up this recipe & any 2 other entrees in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site.

    Reply
  137. Jacquie K says

    July 2, 2011 at 1:47 pm

    6.29.2011: We doubled the recipe; left out the corn (I can’t eat,) added 4 oz chopped black olives to cornbread mixture; added 1/2 cup chopped onion & 4 oz can of chopped green chiles to meat after adding taco seasoning.

    We cooked some fritters on a lightly oiled griddle and fried some in oil.

    Next time, we will make a regular size recipe, but double the meat. We thought that there was not enough meat for the amount of cornmeal. We will keep the black olives, onion, and green chiles in ours.

    We like them on the lightly oiled griddle better than frying in a lot of oil.

    Lastly, these freeze nicely. DH can take them from the freezer and by lunch time, they’re thawed and ready for heating and eating. Love them with salsa.

    Reply
  138. Becca says

    July 20, 2011 at 6:45 pm

    This meal got the seal of approval from the whole family: mom (vegetarian, so we used soy meat instead of ground beef), dad (carnivore), 2.5 year old, and 1 year old (gluten free). I probably would cut back on the honey a bit since the corn was sweet itself and perhaps add in some more veggies just to get a little more into the kids, but it is rare that we all eat the same thing and all like it, so thank you, thank you, thank you!

    Reply
  139. Christina Vickers says

    August 4, 2011 at 3:36 pm

    Made these for the first time tonight after seeing them on your menu plan last week, I believe. They are a go for my husband & me. I have to sell my kids on most everything, so I will be making them again! Yummy! Thank you!

    Reply
  140. Sharita Brownwood says

    August 9, 2011 at 9:28 am

    Fantastic

    Reply
  141. Colean says

    August 10, 2011 at 5:39 pm

    Mine didn’t come out anything like the picture, but I used Bob’s Redmill Cornmeal and I don’t think it’s fine ground enough. It had the crunchy corn bits lol. They are delicious though! I think next time I’ll find a finer ground cornmeal so they won’t have that gritty crunch as much. I was going to say thanks for the recipe, but really thanks for your entire website! I’ve learned so much and strive to feed my family as well as yours!

    Reply
  142. Ashleigh says

    September 12, 2011 at 2:34 pm

    can you all tell me what “palm shortening” is?? I would like to try these, but I don’t like to use oil very much because everyone gets a belly ache when we fry things.

    Reply
    • Sahirah says

      September 12, 2011 at 7:02 pm

      Hey Ashleigh, Palm shortening is like Crisco but a healthy for you version.You can find it at your Aarea health food store or in the healthfood isle at a large grocery store.My area grocery store stocks it right next to the crisco.

      Reply
  143. Micah says

    October 24, 2011 at 10:33 am

    Making these as we speak. Just used water instead of milk because we’re almost out. Serving them with salsa and hoping my picky eaters will enjoy!

    Reply
  144. Victoria says

    January 3, 2012 at 6:17 pm

    I have some of these cooking for the first time and they are really good!! I have the coarser ground cornmeal so they are a little bit crunchy, but next time I will use fine ground and see how they come out.
    I made these as a side dish, so I left out the taco meat, but put in a can of green chilis and they are delicious!!
    Thank you so much for your site!!

    Reply
  145. [email protected] says

    January 15, 2012 at 2:07 pm

    Those sound fun and are going on the menu for this week – and you betcha they’re gonna have jalepenos in at least 1/2 of them!

    Reply
  146. Chelsea M says

    January 19, 2012 at 8:07 pm

    Laura these were a HIT fordinner tonight! and we have enough for either lunch tmrw or to freeze. My six year old son kept slippping up and calling them corn CRITTERS LOL

    Reply
  147. Melissa says

    March 28, 2012 at 2:12 pm

    Can’t wait to try these! Always looking for a way to use the 1/2lb of taco meat we always seem to have left over from taco night!

    Reply
  148. Traci Katz says

    March 28, 2012 at 3:54 pm

    I bet green chiles would be good if jalapenos aren’t your thing! Thanks for the recipe, I’ll be trying these soon.

    Reply
  149. kentucky Lady 717 says

    March 28, 2012 at 3:58 pm

    Thanks for another great recipe Laura,I just found one on my email from Oprah, she makes them for Steadman…..she puts an egg, uses buttermilk, and corn in hers, no cheese and she uses Self-Rising Cornmeal…..this is what I always cook with…..this is another one of your recipes I can’t wait to try…..keep up the good work…..

    Reply
  150. Kate S says

    April 29, 2012 at 11:41 am

    I didn’t have luck frying them, but they made great taco corn muffins. I made the recipe exactly as written and greased muffin tins. The muffins were dense, but really great. I used the taco seasoning recipe too. Same result, great. I’ll be making these again. Next time with jalapenos.

    Reply
  151. Anita says

    May 10, 2012 at 11:17 am

    Hello, Laura! I made these for lunch today and they hit the spot. I made a few changes, I used one pound of beef, added maybe 1/2 cup of salsa and used more cheese. I also baked them in regular muffin tins at 400 degrees for 15 minutes and they were perfect! Now I have enough for at least one more lunch! Yay me!! Blessings to you.

    Reply
  152. Jean wells says

    May 16, 2012 at 3:53 pm

    HI LAURA, THIS IS A LITTLE BIT LATE AND IT DOES NOT APPLY TO THIS RECEIPT BUT TO THE “MAKE YOUR OWN FROZEN HASHBROWNS – 4/27/2010. jUST COPIED THIS ODD A FEW MONTHS AGO AND HAVE BEEN MAKING THEM OFTEN. THEY ARE MUCH BETTER THAN RESTAURANT
    OR STORE PURCHASES.

    Reply
  153. Zsu says

    May 23, 2012 at 5:05 pm

    I just made this from leftover taco meat and with Anita’s instructions and we love them. Thanks.
    One thing I keep forgetting is that you double your recipes, which is good, but normally I only prepare one muffin thin then I always need to pull out the second one too. LOL This is not a problem though ;)

    Reply
  154. Brianna D. says

    May 29, 2012 at 10:07 am

    Very Yummy! I cut the recipe in 1/2, as it is only my 2 yr. old son and I eating lunch here, and it worked out great!

    Reply
  155. Kris Cannon says

    June 19, 2012 at 3:51 pm

    I have been peeking in on your site for over a year now and keep telling myself I will get around to using your meal plans. Well, I went shopping TODAY for your Taco Corn Fritters, Creamy Cheese and Rice Casserole, Lasagna Casserole, Italian Stew and Chewy Granola Bars. Tonight was Taco Corn Fritters, wish I had seen Anita’s post! Though I can’t believe they would be anywhere near as crunchy…anyway, my husband said, “Oh…my…gosh, these are delicious!” I made the fritters, salad and watermelon and chewed my nail thinking he was going to say, “where’s the food?”, but all I heard was gobble, gobble, nom nom nom! Kids dipped it ketchup, we topped ours with sour cream, salsa, jalapeño powder and cilantro. Truly, that could have been served as a brunch or wedding hors d’oeuvre! Can’t wait for dinner tomorrow!

    Reply
    • Laura says

      June 20, 2012 at 9:37 am

      Yay!!!!!!!!!!

      Reply
  156. Wendy says

    September 3, 2012 at 12:09 pm

    Would these freeze well?

    Reply
    • Laura says

      September 3, 2012 at 2:14 pm

      Yep!

      Reply
  157. Karen says

    January 21, 2013 at 1:57 pm

    Just found your site. What a blessing! Me and the kids just made the baked oatmeal recipe and it was delicious. I didn’t have enough baking cups so I added 1 extra tsp. of baking powder and 1&1/2 cups of flour so I could get them out of the tin. Also added vanilla and cinnamon. We deemed them “oatmeal cookie muffins”.
    Looking at these corn fritters for supper tonight. Yum. How do you stay skinny? I love to bake and eat like this but tend to accumulate, well um, shall we say, baggage.

    Reply
    • Laura says

      January 24, 2013 at 2:49 pm

      I just have to watch my portion sizes and be sure that I don’t eat too many sweets! :)

      Reply
  158. Cindy says

    February 12, 2013 at 1:59 pm

    If you made these for dinner, what would you have with them? Just a salad? I usually have little trouble coming up with a main dish, it is the sides that always throw me… Help?

    Reply
    • [email protected] says

      March 11, 2013 at 12:46 pm

      I would check out Laura’s page on sides and snacks to get some ideas for delicious, healthy options to serve with any meal! Here is the link: https://www.heavenlyhomemakers.com/recipes-2/side-dishes-and-snacks

      Reply
  159. Jenn says

    May 17, 2013 at 9:37 am

    These sound delicious! My question is…can they be fried in another type of oil? I keep coconut oil on hand….would that work? Thank you SO much for these recipes….it has literally changed my life!! =)

    Reply
    • Laura says

      May 18, 2013 at 7:31 am

      Yes, coconut oil will work just fine!

      Reply
  160. Christi says

    August 25, 2013 at 1:44 pm

    Where do you buy your cornmeal? I am concerned about GMOs. I didn’t see it in you whole foods resource.

    Reply
    • [email protected] says

      September 11, 2013 at 8:39 am

      Laura buys her cornmeal from Azure Standard.

      Reply
  161. Cindy says

    August 28, 2013 at 9:22 am

    Do you think if I made these into muffins, as the first commenter suggested, that I would have to add salsa?

    Reply
    • [email protected] says

      September 11, 2013 at 8:38 am

      Laura has never added salsa to hers. :)

      Reply
      • Cindy says

        September 11, 2013 at 6:58 pm

        But has she made these only as fritters, or sometimes as muffins?

        Reply
  162. carrie says

    January 6, 2014 at 11:28 am

    Can you remove the milk? I have 2 kids with dairy allergy.

    Reply
    • Laura says

      January 7, 2014 at 11:50 am

      Yes, you could sub rice or coconut milk and be fine.

      Reply

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