Give classic corn fritters a bold, flavorful upgrade with these Spicy Corn Fritters. Made with Bisquick® mix, sweet corn, and zesty green chiles, these fritters fry up golden and crispy on the outside while staying soft and tender inside. They’re quick to make and perfect for parties, game day, or anytime you want a savory snack with a little kick. Serve them warm with salsa for an easy appetizer that’s sure to disappear fast.
Here’s a look at the ingredients you’ll need to make these Spicy Corn Fritters.
Bisquick™ Original Pancake & Baking Mix: This is a pre-mixed dry ingredient that forms the base of the fritter batter.
Cold Water: Used to hydrate the Bisquick mix, forming a pourable batter consistency.
Egg: Act as a binder, holding the ingredients together, and contributes to the structure and richness of the fritters.
Whole Kernel Corn: The primary flavor and texture component of the fritters, adding sweetness and a pleasant chewiness.
Old El Paso™ Chopped Green Chiles: Adds a mild, savory, and slightly spicy flavor to the fritters, enhancing the "spicy" aspect.
Other Ingredients You’ll Need: Vegetable oil, salsa.
Here's the simple steps to make these corn fritters. See the full recipe below for all the details.
Heat oil in a deep fryer or heavy saucepan to 375°F. Use a thermometer to keep the oil at the correct temperature for crispy, not greasy fritters.
Stir together Bisquick mix, cold water, and egg until blended. Fold in the corn and green chiles. The batter should be thick but scoopable.
Drop small spoonfuls of batter into the hot oil, frying a few at a time. Cook for 2 to 3 minutes, turning as needed, until golden brown on all sides. Don’t overcrowd the pan—this helps maintain oil temperature for even frying.
Remove fritters with a slotted spoon and drain on paper towels. Keep fritters crispy by placing them in an uncovered pan in a 300°F oven. Serve warm with salsa.
To store any leftovers, follow the below guidance.
Store leftover fritters in an airtight container for up to 3 days.
To freeze, let fritters cool completely, then place in a freezer-safe container or bag. Freeze for up to 1 month.
Reheat in a 350°F oven or air fryer until warmed through and crispy. Avoid microwaving if possible, as it can make the fritters soft instead of crisp.
In a deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F.
In a medium bowl, stir Bisquick mix, cold water, and egg until blended. Stir in corn and chiles.
Drop about 5 to 6 small spoonfuls of batter into the hot oil; fry 2 to 3 minutes, turning as necessary, until well browned. With a slotted spoon or kitchen spider strainer, remove the fritters from the oil; drain on paper towels. Repeat with the remaining fritters. Serve warm with salsa.
If you’re not up for spicy, check this. Skip the chilies and salsa, and serve the fritters with butter and maple syrup. Yum!
Use a thermometer to make sure the oil temperature is 375ºF. If no thermometer is available, test the oil using a small cube of bread. As soon as you think the oil is hot enough, drop in the bread cube and count slowly to sixty. If the cube browns by this time, the oil is ready.
Serving a crowd? This recipe can easily be doubled to make about 48 fritters.
