Best Corn And Jalapeno Fritters Recipes

Jalapeño Garlic Corn Fritters with Chipotle Aioli. image

Provided by Tieghan Gerard

Time 25m

Number Of Ingredients 16

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup grated cheddar cheese
2 cloves garlic, grated
1 pinch of each kosher salt and black pepper
1/2 cup milk
1 egg, beaten
2 ears corn, kernels removed, from the cob ((about 2 cups))
1 jalapeño, seeded, if desired and chopped
2 tablespoons chopped fresh chives
oil, for frying
1/2 cup avocado oil based mayo
1-2 tablespoons lemon juice
1 clove garlic, grated
1 teaspoon honey
1/2 teaspoon chipotle chili powder

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!

Nutrition Facts : Calories 253 kcal, ServingSize 1 serving

Corn Fritters image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.

Corn and Jalapeno Fritters image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 40m

Yield 30 fritters

Number Of Ingredients 13

1 1/4 cups unsifted all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 large eggs, lightly beaten
1/3 cup milk
1 (13 1/4 ounce) can creamed corn
1 cup corn kernel (fresh, frozen, or canned)
1 jalapeno pepper, minced
1/4 cup chopped fresh cilantro
vegetable oil, for frying
coarse salt, for sprinkling

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.