Jalapeno Popper Corn 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.

JALAPEñO POPPER CORN NUGGETS

Steps:

• Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil.
• Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden.
• To make the green goddess sauce:.
• Place all ingredients in a blender and process until smooth.
• Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.

JALAPENO POPPER CORN FRITTERS

Steps:

• Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, green onion, cilantro and lime juice in a bowl.
• Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.
• Serve with jalapeno popper dressing and enjoy!

JALAPENO POPPER CORN FRITTERS RECIPE

Steps:

• Mix the corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon, paprika, coriander, green onion, cilantro and lime juice in a bowl.
• Heat the oil in a pan over medium heat, form into 1/4 cup patties and cook until golden brown on both sides, about 2-4 minutes per side.

JALAPEñO POPPER FRITTERS WITH TOMATO SALSA

Steps:

• Preheat oven to 450°F.
• Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
• In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
• In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
• Serve immediately with salsa and sour cream.

JALAPENO POPPER CORN SALAD

Steps:

• Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.