Jalapeno Corn Fritters
These corn fritters were a special request from Dave and ended up being a filling and flavorful meal. The savory, sweet and spicy balanced well in these cakes, and the cooling sauce was essential in bringing it all together. We loved the crispiness of each bite, and even enjoyed these as leftovers for lunch a few days later. Would be great as an appetizer, too.
Recipe from Eat Drink Shrink.
-3 cups corn kernels
-1 cup flour
-1/2 cup corn meal
-1 scallion, diced
-1 teaspoon cumin
-1 teaspoon chili powder
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1 jalapeno, seeds removed and minced
-1/2 cup grated Parmesan cheese
-1 teaspoon baking powder
-1/2 cup milk (+1/4 cup if too dry)
-Vegetable oil, for frying
-1/2 cup sour cream or Greek yogurt
-2 tablespoons lime juice
-1 teaspoon salt
Combine all ingredients for the fritters until the batter has a uniform distribution. Heat the oil in a large saute pan over medium high heat. Divide batter roughly in half, and further divide into seven to eight total portions, then form them into patties.
Cook the patties in the oil for about five minutes, flip and continue to cook for five minutes more. The fritters should be crispy on the outside and cooked throughout. While the fritters cook, mix the ingredients for the sauce thoroughly and set aside. Place finished fritters on paper towels or wire rack, season with salt, then plate and serve with the dipping sauce.