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Corn & Jalapeno Fritters

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

10

You can adjust the heat level by increasing or decreasing the amount of jalapenos. Serve with either ranch dressing or sour cream.

10 minutes

Ingredients

  • 2 (15.25-oz) cans yellow corn drained, or 4 ears of fresh yellow corn kernels (approximately 3 C)

  • 1 C all-purpose flour

  • 2 t baking powder

  • 1 ½ t salt

  • ½ t freshly ground black pepper

  • ½ C cheddar cheese, grated

  • 1 t garlic powder

  • 2 eggs, beaten

  • ½ C milk

  • 3 green onions, sliced (approximately ⅓ C)

  • 2 jalapenos, seeded and diced

  • Vegetable oil for frying


Preparation

NOTE: If using fresh corn, cut off the cob and cook in salted water for 10 minutes until cooked through. If using canned corn, skip this step and proceed with the recipe.


  1. In a large mixing bowl, combine corn, green onions, jalapenos, salt, pepper, garlic powder, flour, baking powder, eggs, milk, and cheddar cheese and stir just until combined.

  2. In a large skillet, heat anywhere from ¼" - ½" of vegetable oil over medium heat until temperature reaches 350° F. To test, take a small amount of the batter and drop into the oil. If it immediately begins to fry, the oil is ready.

  3. Drop 2 - 3 T of batter into skillet and fry in batches so as not to cool the oil down too quickly. Cook for approximately 3 - 4 minutes per side, and transfer to a paper-towel lined plate to drain.

  4. Serve immediately.

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