Corn Quickies Recipe

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Corn Quickies

Chilly Butt


We used to have these fritters all the time at the cottage, when my gramma was still with us. This recipe is (and always will be) taped to the inside of the cupboard, going insight unseen by all of us for YEARS! A few years ago, I was up at the cottage with my husband, making dinner, trying to figure out what to make as a side. When my husband asked what was taped to the inside of the cupboard door, I looked and there it was! Bringing back all the memories of a big round table with 4 adults and 5 kids crammed in for Saturday night dinner. Pan fried hambugers and corn quickies, yummm!

pinch tips: How to Shuck, Cook, and Cut Corn



Stove Top


1 can(s)
15 oz freshlike sweet corn & diced peppers, drained
egg, slightly beaten
1 Tbsp
onion, finely diced
4 Tbsp
flour, rounded
1/2 tsp
salt, rounded
1/4 tsp
baking powder
vegetable oil or for added flavor bacon grease

Directions Step-By-Step

Sift dry ingredients together and set aside.
Add beaten egg to drained corn/pepper and stir to combine with a whisk.
Still using the whisk, add flour to corn, a little at a time, till all flour is incorporated. Let rest for 5-10 minutes. My dad would let this set for almost an hour. The longer they set the flullier they fry up.
In a large iron skillet, add enough oil, I use bacon grease, it adds so much more flavor. Just enough to cover the bottom of the skillet. About 4-5 tablespoons. Heat at medium, till the skillet is hot. Drop corn mix, by large spoonfuls, into the skillet and cook on each side for about 3-4 minutes. Be careful these can burn very easily if you aren't paying attention. Enjoy!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids