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Jalapeno Corn Fritters

Jalapeno Corn Fritters
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Ingredients

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  • 2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1–2 jalapenos, seeded and finely minced
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal (for extra crunch)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 1 large egg, beaten
  • 1/4 cup milk (or buttermilk)
  • Vegetable oil for frying

Instructions

  1. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Ensuring these are well-combined helps the fritters rise evenly and prevents any clumps of seasoning.
  2. If using fresh corn, cut the kernels off the cob. If using frozen, ensure they are thawed and patted dry. Mix the corn kernels, minced jalapenos, sliced green onions, and shredded cheddar cheese into the dry flour mixture until everything is lightly coated.
  3. Create a well in the center of your mixture. Pour in the beaten egg and the milk. Gently stir the mixture with a spatula until just combined. Be careful not to overmix, as this can make the fritters tough rather than light and airy.
  4. Place a large skillet over medium heat and add enough vegetable oil to coat the bottom (about 1/4 inch deep). Wait until the oil is shimmering. You can test the heat by dropping a small bit of batter into the pan; if it sizzles immediately, it is ready.
  5. Drop large tablespoons of the batter into the hot oil, pressing them down slightly with the back of the spoon to flatten. Cook for 2-3 minutes per side, or until they are deeply golden brown and cooked through. Work in batches to avoid crowding the pan.
  6. Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Serve them immediately while they are still hot and crispy.

Find it online: https://www.yucolor.com/snacks/jalapeno-corn-fritters/