These Green Chile Corn Fritters are packed with Tex‑Mex flavor and crispy bacon. They make a simple, satisfying appetizer or a gluten‑free dinner the whole family will love.
Today is all about the fritters. These Green Chile Corn Fritters are a crispy, savory bite full of corn, green chiles, red onion, spices, and bacon. My family devoured them and called them some of the best things I’d ever made—it’s easy to see why. With a little lime and queso fresco for garnish, they become irresistible.
What ingredients do you need to make Green Chile Corn Fritters?
- Bacon (cooked crisp and chopped)
- Corn (15 oz can, drained) or fresh/frozen
- Green chiles (canned, drained)
- Red onion (finely chopped)
- Corn meal
- Buttermilk
- Gluten‑free Bisquick (or similar mix)
- Egg
- Baking powder
- Spices: cumin, onion powder, garlic powder, salt, chili powder, pepper
- Oil for frying
How do you make Green Chile Corn Fritters?
- In a large bowl combine corn, drained green chiles, chopped red onion, chopped bacon, corn meal, gluten‑free Bisquick, baking powder, spices, egg, and buttermilk. Stir until everything is evenly incorporated.
- Heat a large skillet over medium heat and pour in enough oil to just cover the bottom of the pan.
- Use an ice cream scoop or small measuring cup to drop portions of batter into the hot oil.
- Gently press each mound so it spreads into a uniform fritter.
- Cook until the underside is crisp and golden, about 3–4 minutes, then flip and cook the other side until done.
- Transfer cooked fritters to a wire rack to drain excess oil and keep warm in a low oven if preparing multiple batches.
Can these corn fritters be made ahead of time?
Yes. You can mix the batter and fry immediately, or prepare the batter and refrigerate it for a few hours before frying. I tested both approaches and noticed little difference in flavor or texture. The chilled mixture may hold together slightly better, but either method works well.
This recipe yields a good amount, so it’s great as a main for a casual dinner or as part of an appetizer spread. Leftovers reheat nicely in a warm oven to maintain crispness.
The garnishes lift the fritters: serve with lime wedges for squeezing, crumbled queso fresco, sliced green onions, and diced red bell pepper for color and brightness. Extra bacon on top is never a bad idea.
What should I make for a great appetizer dinner?
These fritters are ideal for a casual appetizer dinner. Pair them with two or three small dishes for variety—one creamy dip, one bright salsa, and a protein option make a balanced spread.
Recommended companions include a spicy black bean dip or a roasted tomatillo salsa for brightness. Add a small sandwich or slider for extra substance, or include wings tossed in a tangy sauce if you want heartier fare. The mix of textures and flavors keeps guests coming back for more.
Get the Recipe:
Green Chile Corn Fritters
Pin Recipe
Ingredients
- 4 slices bacon, cooked until crisp and chopped
- 1 15 ounce can white or sweet corn, drained and rinsed
- 1 can green chiles, drained
- 1/4 cup chopped red onion
- 1 cup corn meal
- 1 cup buttermilk
- 1/4 cup gluten free Bisquick
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon pepper
- oil for frying
Instructions
-
Combine all ingredients in a large mixing bowl and stir until evenly mixed.
-
Heat a skillet over medium heat and add enough oil to coat the bottom.
-
Scoop batter into the skillet using an ice cream scoop or small measuring cup.
-
Press each scoop lightly so it spreads to an even shape.
-
Cook 1–4 minutes until crisp and golden, then flip and finish cooking.
-
Place fritters on a wire rack to drain any remaining grease.
-
Add more oil between batches as needed to maintain the frying temperature.
-
Garnish with lime wedges, queso fresco, and sliced green and red onions before serving.
Cooking Tip:
-
Preheat an oven to 200°F (95°C). As you finish each batch, place fritters on a wire rack set over a baking sheet and keep them warm in the oven while you finish cooking.