Taco Corn Fritters

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?!

Comments

  1. Joy says

    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!

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    Laura Reply:

    Ooh, great idea!!

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  2. Deanna says

    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.

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  3. Michelle B. says

    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!

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  4. Sharmista says

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

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    Laura Reply:

    Yep, the cheese and meat are both optional!

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  5. Holly in Virginia says

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

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  6. Cathy B. says

    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!

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  7. Gen says

    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…

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  8. Becca says

    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!

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  9. Amanda says

    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!

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  10. Carla says

    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. :)

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  11. says

    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!

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  12. says

    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!

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  13. Krista says

    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. :-)

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  14. says

    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.

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  15. says

    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.

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  16. Cali says

    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.

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  17. Dinah says

    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.

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  18. says

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

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    Laura Reply:

    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.

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  19. Sara B says

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

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  20. Becky says

    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.

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    Laura Reply:

    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!

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  21. says

    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

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  22. DorthyM says

    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.

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  23. Sheila says

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

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    Sheila Reply:

    I’m thinking onion might be good in these.

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  24. Michele says

    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 Reply:

    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 Reply:

    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 Reply:

    Thanks so much!

  25. Alyssa says

    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…

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  26. Mary says

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

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  27. says

    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.

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  28. says

    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!

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  29. Megan says

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

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  30. Emily Woodall says

    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!

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  31. Susan Alexander says

    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?

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  32. Cheryl says

    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!!!

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  33. says

    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 Reply:

    Sure, why not!! Good idea!

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  34. says

    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 Reply:

    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!

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  35. Mary says

    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 Reply:

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

    [Reply]

  36. says

    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

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  37. Susan H says

    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.

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  38. Colleen says

    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.

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  39. Christa says

    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!!

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  40. Priscilla F. says

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

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  41. Jennifer says

    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!

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  42. Lorinda says

    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.

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  43. says

    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]

  44. Wendy Smykalski says

    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!!

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  45. Brenda says

    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!!

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  46. says

    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 Reply:

    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!

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  47. Sarah DJ says

    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 Reply:

    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!!

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  48. Meghan V. says

    About how many does one batch make?

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    Laura Reply:

    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.

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  49. Lindsy says

    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!

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  50. Sheree says

    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!

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  51. Christy says

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

    [Reply]

  52. MEG says

    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]

  53. Charlotte Moore says

    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 Reply:

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

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    NancyO Reply:

    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]

  54. Micah says

    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!

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  55. Lissa says

    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]

  56. says

    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]

  57. Cheryl says

    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! ;)

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  58. says

    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~

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  59. says

    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! :)

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  60. Susanna says

    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 Reply:

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

    [Reply]

    Susanna Reply:

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

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  61. says

    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]

  62. darialauren says

    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 Reply:

    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 Reply:

    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 Reply:

    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 Reply:

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

    Ellen Dahl Reply:

    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.

  63. De says

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

    [Reply]

  64. Christina says

    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]

  65. Heather T. says

    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]

  66. Paige says

    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]

  67. Rachel says

    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]

  68. says

    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.

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  69. Jacquie K says

    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.

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  70. Becca says

    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!

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  71. Christina Vickers says

    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]

  72. Colean says

    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]

  73. Ashleigh says

    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 Reply:

    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.

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  74. Micah says

    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]

  75. Victoria says

    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]

  76. says

    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

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  77. Melissa says

    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]

  78. kentucky Lady 717 says

    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…..

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  79. Kate S says

    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.

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  80. Anita says

    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.

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  81. Jean wells says

    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]

  82. Zsu says

    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 ;)

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  83. Brianna D. says

    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!

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  84. Kris Cannon says

    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!

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    Laura Reply:

    Yay!!!!!!!!!!

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  85. Karen says

    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.

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    Laura Reply:

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

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  86. Jenn says

    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!! =)

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    Laura Reply:

    Yes, coconut oil will work just fine!

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  87. Christi says

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

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    LindseyforLaura@HHM Reply:

    Laura buys her cornmeal from Azure Standard.

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  88. Cindy says

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

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    LindseyforLaura@HHM Reply:

    Laura has never added salsa to hers. :)

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    Cindy Reply:

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

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  89. carrie says

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

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    Laura Reply:

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

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