Best 2 Corn Jalapeño Fritters Recipes

CORN-JALAPEñO FRITTERS

Steps:

• Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2-3 times.
• Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.

CORN AND JALAPENO FRITTERS

Steps:

• Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl.
• Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened.
• The mixture should be lumpy.
• Fold in corn, jalapeno, and cilantro.
• Heat 1/4 inch of vegetable oil in a large skillet over med-high heat; drop the corn batter by tablespoonfuls into the skillet and fry until brown on both sides.
• The centers should feel firm when gently pressed, about 1 minute per side.
• Remove and drain on paper towels.
• Sprinkle fritters lightly with coarse salt immediately.
• Transfer to a serving platter and keep warm.
• Repeat until all the batter has been used, adding more oil as needed.
• Serve hot with dipping sauce on the side.
• *The fritters can be made and kept warm in a 200° oven for 30 minutes.