When it comes to tinga, heat is a factor where there are no short cuts. The traditional tinga is hot, and that is a reality. The cooking of the chicken is an area where you can cut corners. While you unwind and savor this timeless dish, let your multi-functional pressure cooker handle the hassle for you! If you like, garnish with chopped cilantro and cotija cheese.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons biscuit baking mix (such as Bisquick®)
- ¼ teaspoon salt
- ground black pepper to taste
- ⅔ cup shredded Parmesan cheese
- 2 eggs
- 2 cups whole kernel corn, drained
- 2 tablespoons finely chopped onion
- ¼ cup butter
- 2 tablespoons vegetable oil
Instructions
- Whisk baking mix with salt, black pepper, and Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix.
- Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with spoon. Cook fritters until browned on both sides, about 3 minutes per side, and drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 553 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
These were great! Hubby loves ’em. Followed recipe exactly. Repeated it again this week to be sure. Thinking about adding some diced jalapeno next time.
I thought these were very good! I always try to make a new recipe exactly as it is written, as I did with this one. I had some fresh corn, some frozen corn, and also added some canned corn to make up the 2 cups. I really loved the sweet corn flavor. Will perhaps serve with some bacon and some applesauce next time. Another good thing is that most items would be in a person’s pantry. They are quite filling, so great for a family on a budget. I used an ice cream scoop and then flattened them a bit. It made eight fritters. As others have said, use only as much butter/oil as needed–like you would for potato (or other vegetable) pancakes.
A friend cooked up some corn fritters yesterday. Loved them so much, had to make some, found this recipe. Delicious as written.
These are delicious exactly as they are. The only advice I would give is make small ones so they cook all the way through!
These were excellent! I followed the recipe as written, and they turned out perfectly. I used leftover corn cut off the cob so the flavor and texture were great. My husband couldn’t stop eating them. These were definitely the best corn fritters I’ve ever made. I will be making them again soon.
Not sure I would make these again but if I do, would make some changes. They were very bland so I would add more salt and add onion powder as well as the chopped onions. I would cut down on the butter and oil because they were WAY too greasy. Not a big hit with my family 🙁
Made no changes except for a bit less cheese.
I loved this recipe because it’s so flexible. I used one cup of corn and one cup of frozen peas, and I’m already planning to add carrots next time I make them, or maybe bits of browned sausage. And! I used gluten free bisquick to bind them. They came amazing. They are great for meal prepping because they are so compact.
will make again . Added garlic & basil to batter and used cheese I had in fridge (used frozen corn)
The onion gives them more of a savory taste. I liked it, my husband hated it, he likes sweet fritters.
Very tasty….easy to make!
I made the recipe as described, and it was pretty terrible. I gave it two stars instead of one because I don’t know what corn fritters are SUPPOSED to taste like, this was my first one.
These are delicious! Great with a little salsa or just plain!Perfect amount of flavor!
Absolutely delicious! Very much like a Zucchini pancake recipe that I make….very tasty; made 8 good sized fritters as a side dish. Used fresh corn, steamed and cut off the cob. 4 ears made 2 cups. Served with grilled chicken and sour cream on the side. A Keeper!
Yummy would not change a thing!!
We loved the fritters,only change I made was add 1 chopped jalapeño!
These fritters were beautiful and tasty! I cut fresh corn from the cob and then fried the corn and the onions together before following the rest of the recipe. I also tried half of the recipe with about 1 teaspoon of sugar to sweeten them and thought that was a great addition. I will definitely make these again!
Way too much corn and little else. No balance to flavor
I made as per recipe and liked them. They’re kind of bland as is, but good for a side when served with a spicy main dish, which is what I had. I will make them again (makes corn easy to eat!) and tailor them to what else will be on the plate.
Good base recipe. I didn’t have onion, but I tossed in some diced green pepper and used cheddar cheese since that’s what I had on hand. I made one fritter and thought it tasted bland. So I added plenty onion powder, garlic powder, season salt, black pepper, a dash of red pepper. This makes a delicious savory fritter that I’ve served with breakfast, lunch and dinner. Also, I’ve found that frying in too much butter and oil makes them greasy. I lightly coat a nonstick pan with olive oil and they turn out golden, but not oily.
Everthing you want a corn fritter to be! Love it!