Cheesy Pulled Pork Corn Fritters
Original Oklahoma barbecue sauce and juicy pulled pork met their match with EB eggs and fresh sweet corn. This recipe is a must-have at your next game day party!
Ingredients
3 large Eggland's Best eggs (large), lightly beaten
1 tablespoon barbecue seasoning
1/4 cup barbecue sauce
4 ounces chopped pulled pork or shredded pork roast
2 cups sweet corn kernels, fresh or frozen (not canned)
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh parsley
1/2 cup shredded habanero cheddar cheese
1/2 cup plus 2 tablespoons all-purpose flour
Vegetable oil for frying
Barbecue sauce for dipping
Preparation
- In medium bowl combine eggs, seasoning, and barbecue sauce. Stir in pork, corn, onions, and parsley.
- Toss the cheese with the flour and add to the bowl; stir until ingredients are combined.
- In 12-inch skillet over medium-high heat, heat 1/2-inch of vegetable oil until hot.
- Carefully spoon the corn mixture by heaping tablespoon into hot oil, flattening slightly with spoon.
- Cook about 2 minutes on each side until golden brown and crisp.
- Remove to paper towels to drain. Repeat with remaining batter.
- Serve immediately with one or more barbecue sauces for dipping
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 141 |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 80 mg |
| Sodium | 144 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Protein | 8 g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!