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 Fritters

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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Comments

  1. 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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  2. 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.

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  3. 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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  4. 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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  5. 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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  6. 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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  7. 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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  8. 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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  9. 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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  10. 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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