Best 3 Corn And Jalapeno Fritters Recipes

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!

CORN FRITTERS

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

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.