In the spirit of the summer pepper season, I decided to bring a little heat to basic chunky corn fritters with fresh jalapeno. If you like a lot of spice, simply leave more jalapeno seeds in this recipe.
I used a pre-roasted frozen corn from Trader Joes, but regular corn (or even better – fresh sweet corn!) would work great.
You Will Need:
- 2 eggs
- 3 cups of corn
- 1 cup of flour
- 1 diced jalapeno (leave seeds if you want it very spicy)
- 1/2 cup diced green onions
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon red paper flakes
- 1-2 tablespoons olive oil
How to Prepare:
Mix all ingredients until well covered into a lumpy batter.
In a large pan, heat on medium-high 1 tablespoon of olive oil.
Add 3 large spoonfuls of batter and tamper down to slightly flatten.
Adjust heat as needed. You want these to crisp up on each side, but not burn.
Flip when solid and slightly browned on one side. (about 2-3 minutes)
Cook for another 2-3 minutes and serve with fresh sour cream and/or pico de gallo.
You may make these in advance and reheat in the oven for appetizers!
This recipe makes 9 good sized fritters.
