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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Jalapeno Corn Fritters Recipe

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This recipe for Jalapeno Corn Fritters is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears of corn
1 large jalapeno, minced
1 egg
3 Tbsps milk
salt and pepper
1/2 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup all flour
1/4 cup cornmeal
olive oil
butter
Directions:
Directions:
Cut the corn off the cobs. In a medium bowl, mix together the corn and minced jalapeno; pour in the egg and milk, and stir to combine. In a small bowl, whisk together the remaining, excluding oil and butter. Pour the flour mixture over the corn and jalapeno and combine everything, until it all just comes together. Place a large nonstick or cast iron skillet over medium heat. Add 1 Tbsp each olive oil and butter to the pan. Once the pan is hot, drop heaping spoonfuls of the corn fritter batter into the pan, and flatten them with the back of the spoon. You should be able to fit three or four fritters in the pan. Let the fritters cook for about 2 mins on the first side, until they’re nice and golden brown. They’re a little tricky to flip, but if you use a thin, flexible spatula, make sure to get it all the way under the fritter, and flip quickly.. Allow them to cook for about 90 secs on the second side, until golden brown, and then remove to a paper towel lined plate to drain briefly. While they’re still hot, sprinkle with salt.
Personal Notes:
Personal Notes:
These would make an excellent appetizer, just make them smaller, and keep them warm in a 200° F oven on a baking rack set inside a rimmed baking sheet.

 

 

 

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