This recipe for corn fritters has a nice little crunch with a big, flavorful taste. Grab the canned corn and let’s fry some up.
As long as you’re grabbing some canned corn from the grocery store, pick up a couple more and whip up a savory Mexican Corn Dip. It’s off the charts good and a true crowdpleaser.
Fritters are a big hit in households across the country and beyond. You can make them in as many mouth-watering flavors as you can dream up. Adults love them, of course. But kids? They love them, too. Give your kiddos a squirt of ketchup and they’ll woof them down.
Honestly, this isn’t a terribly spicy dish despite the jalapeno peppers. They add a little spice, but not mouth-burning, cartoon spitting spice.
Cutting the jalapenos for corn fritters.
All you have to do is slice longways, remove the membrane and the seeds and rinse.
If you get any jalapeno on your hands, you’ll know it sooner or later. Sometimes your hands will burn. Other times you won’t know your hands are basically hot, ticking time bombs until you rub your eyes.
If you have gloves, wear them. That’s the best way to avoid the dreaded burn on your hands, fingers, and eyes. I wish I could tell you that washing your hands in soap and water would get rid of all traces of the stuff, but for reasons I don’t understand, it doesn’t.
No gloves? Run some alcohol or vodka over your hands. Sounds nutty, huh? People swear by it, though. You can also try a dish soap with grease-cutting properties, like Dawn.
Enjoy your corn fritters!
- 3 C of corn 2 cans of sweet whole kernel corn
- 1/4 C chopped cilantro
- 1/4 C chopped green onion
- 1 jalapeno diced deseeded and membrane cut
- 1 tbsp fresh lime juice
- 1 C flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp chili powder
- 2 large eggs lightly beaten
- 1/4 C whole milk
- 2 C Monterey Jack Cheese shredded
- 4 tbsp olive oil
- Using a large mixing bowl, mix together until combined the corn, cilantro, green onion, jalapeño and lime juice
- In a small bowl, whisk together the flour, baking powder, salt, black pepper and chili powder
- Mix the dry into the corn mixture
- Fold in the eggs, milk and cheese until combined
- Heat the Olive oil in a medium pan
- Using a medium size ice cream scooper, scoop some of the mixture onto the pan
- Lightly press down with a flat spatula
- All to cook for about 3-5 minutes before flipping it over and cooking some more
- Remove from pan and place onto a paper towel covered plate
- Once all the mixture has been cooked, sprinkle with some salt and pepper and squeeze lime juice over it.