Description
Crispy, cheesy corn fritters with a spicy kick from fresh jalapeños.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 large egg
- 2 cups fresh or frozen corn kernels
- 1 cup shredded sharp cheddar cheese
- 2 jalapeño peppers, seeded and finely chopped
- 2 green onions, thinly sliced
- Vegetable oil for frying
Instructions
- 1. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.
- 2. In a separate bowl, whisk together milk and egg.
- 3. Pour wet ingredients into dry ingredients and stir until just combined.
- 4. Fold in corn, cheddar cheese, jalapeños, and green onions.
- 5. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- 6. Drop batter by heaping tablespoonfuls into the hot oil, flattening slightly with the back of the spoon.
- 7. Cook for 2-3 minutes per side until golden brown and cooked through.
- 8. Transfer to a paper towel-lined plate to drain excess oil.
- 9. Serve warm with sour cream or your favorite dipping sauce.
Notes
For less heat, remove all seeds from jalapeños. For more crunch, add 1/4 cup panko breadcrumbs. These fritters are best served fresh but can be reheated in an oven at 350°F for 5 minutes.
Nutrition
- Calories: 320 kcal
- Sugar: 5g
- Fat: 16g
- Carbohydrates: 35g
- Protein: 12g