Corn And Jalapeno 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.

JALAPEñO CORN FRITTERS

Steps:

• In a large cast-iron skillet, melt the butter on medium-low and add the garlic. Cook until fragrant and beginning to brown, about 30 seconds, then add the corn. While stirring, cook until the corn is fragrant and softened, about 2 minutes. Stir in the cilantro, green onion, salt, pepper, cumin, and cayenne, then taste and adjust seasonings if necessary. Turn off the heat.
• In a mixing bowl, beat the egg and add a pinch of salt and pepper. Stir in the flour, baking powder, jalapeño pickles, jalapeño pickle juice, and the corn. Stir until everything is well combined. The batter will be sticky and thick.
• Line a large plate with a paper towel. Wipe out the skillet and then add 1/2 inch of oil, enough to generously coat the bottom, but not so deep that the fritters will be submerged. Add the bacon grease if you're using, too. The bacon grease is to more add flavor but can easily be omitted.
• Heat the oil on medium and when a thermometer reads 350°F or the oil bubbles around an inserted wooden spoon (it should take around 3-5 minutes to reach this point), working in batches, using a long-handled spoon, gently spoon the batter into the skillet, about 1 tablespoon in size, giving each spoonful space. You may want to stand back and wear an oven mitt over your hand, as the fritters could make the oil pop.
• Fry the fritters for about 3 minutes, turning once when browned. Remove with a slotted spatula and place them on the plate to drain. Repeat until all have been fried.
• Serve warm with the poblano buttermilk dressing, cream gravy, or the dipping sauce of your choice.

JALAPEñO GARLIC CORN FRITTERS WITH CHIPOTLE AIOLI.

Steps:

• 1. In a large bowl, mix the flour, baking powder, cheddar, garlic, and a pinch each of salt and pepper. Add the milk and egg, mixing until just combined. Stir in the corn, jalapeños, and chives. 2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. 3. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fritters with aioli for dipping. ENJOY!