Jalapeno Corn Fritters
Spicy and golden jalapeno corn fritters, perfectly seasoned and served with a cool tangy dip.
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Slotted spatula
Ingredients
Main ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup corn kernels fresh or frozen
- 2 tablespoons chopped cilantro
- 1 green onion green part only, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- Pinch cayenne
- 1 large egg beaten
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 pickled jalapeño seeded and diced (about ¼ cup)
- 1 tablespoon jalapeño pickle juice
- Safflower or oil with high smoke point, for frying
- 1 tablespoon bacon grease optional
- Poblano buttermilk dressing for serving
Instructions
Instructions
- Melt the butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Combine corn kernels, chopped cilantro, green onion, salt, black pepper, cumin, and cayenne in a mixing bowl. Stir well.
- Add beaten egg to the mix and stir until well combined.
- Drop spoonfuls of batter into warm skillet, flatten slightly, and fry for 3-4 minutes on each side until golden brown and crispy.
- Remove fritters from skillet and drain on paper towels.
- Serve hot with poblano buttermilk dressing for dipping.
Notes
Adjust seasoning to taste. Serve with a tangy dip on the side.