CORN AND JALAPENO FRITTERS

Corn and Jalapeno Fritters image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 40m

Yield 30 fritters

Number Of Ingredients 13

Previous Next

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.