Confetti Corn Fritters

It’s always exciting to create a dish that exceeds expectations, and that is certainly true for my Confetti Corn Fritters.

These pretty little festive appetizers were made using a product my readers know as one of my all-time favorites:

Athens Foods Mini Fillo Shells.


If you haven’t tried these elegant little pastries yet, please take my word for it and do so immediately!  They always impress, and provide the perfect little vessel for all things sweet and savory.

Some of my most successful recipes on the blog and in the competitive cooking realm were made with Athens Fillo Shells.  I think it’s because not only are they pleasing to look at, but they add a delightful crunch, and a bit of elegance to any dish.

They fit perfectly in big hands or small, and they make your recipe look much more difficult than it actually was.  Is there anything more perfect than that?

Using Fillo shells has helped me think outside of the box when it comes to what I serve to my guests for the holidays.

In my humble opinion as a  blogger, bonafide foodie, and lover of all eats, I think sometimes we get a little too traditional.  Sure we love the foods we’ve noshed on every holiday season from the beginning of time.  But sometimes, it’s the sweet memories we actually crave and the foods fall short.  Think of Aunt Bertha’s Fruit Cake or Uncle Herb’s Jello Mold.  We love the people who made them, but the foods, well, we could trade those in for something else.


That’s why every year I make it a point to create something fresh and new to add to our holiday feast and this year I did not disappoint.

The flavorful creamy corn filling is prepared on the stove top with simple pantry ingredients.  Then the Fillo shells are brushed with a little butter, dusted with some Italian bread crumbs, and toasted in the oven before they are filled to the brim, and garnished with salty Parmesan and oniony freshly snipped chives.

The result is a perfect little bite of sweet, salty, creamy, and crunchy.


There won’t be one single fritter left in sight.

Please see the handy printable recipe below and make sure you stop by and for other scrumptious holiday eats all wrapped in golden pastry perfection!

Confetti Corn Fritters


  • 2 packages Athens Mini Fillo Shells
  • 1/4 C, plus 2 Tbs salted butter, divided
  • 1 Cup Italian flavored bread crumbs
  • 10 ears fresh corn on the cob
  • 1 3/4 Cups low sodium chicken broth
  • 1/4 C flour
  • 1/2 Tbs sugar
  • 1/4 tsp salt
  • 1/2 tsp seasoning salt
  • 1/4 tsp pepper
  • 1 4 oz jar pimentos
  • 2 1/2 Tbs fresh chives, snipped into small pieces
  • 3/4 cup Parmesan cheese, grated


  1. Remove Fillo Shells from the freezer and place on a sheet pan. Set aside.
  2. Shuck the corn, wash,remove silk, and dry.
  3. With a knife remove the corn kernels into a medium mixing bowl.
  4. Firmly run the edge of a spoon down and around each of the corn cobs, releasing the cob juices into the bowl with the corn. This will flavor and thicken the corn filling.
  5. Place the broth, sugar, salt, seasoning salt, and pepper into a small bowl and whisk.
  6. Melt 1/4 Cup of the butter into a large skillet or pot. Add the corn and the flour mixture.
  7. Simmer gently over medium low heat for about 40 minutes until the mixture is thick and most of the liquid is absorbed. Stir every couple of minutes to avoid scorching.
  8. Remove from the heat and add in the pimentos and 1 1/2 Tbs of the chives. Stir gently and set aside.
  9. Preheat the oven to 350.
  10. Melt the remaining 2 Tbs of butter in the microwave. Using a pastry brush, lightly coat the Fillo shells in butter, focusing on the outside of the shells. Don't use too much butter to avoid softening the shells.
  11. Lightly sprinkle some bread crumbs onto the shells, again focusing on the outside.
  12. Bake the shells for about five minutes or just until toasted lightly. Remove them from the oven and let them cool. If the butter has softened them a bit, they will crisp back up when allowed to sit for a few minutes.
  13. Generously fill the Fillo Shells with the corn mixture and top with Parmesan cheese.
  14. Garnish them with a sprinkle of chives and serve immediately to hungry holiday guests and party goers!




  1. These look so good Shauna, I have to make them. You have inspired me to keep cooking.

  2. Looks yummy!

  3. You definitely did not disappoint. Very delicious.

Speak Your Mind