Taco Corn Fritters
ByWhen 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.
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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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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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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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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