Corn-Jalapeño Fritter Recipe

Corn-Jalapeño Fritter

These puppies will bring a smile to your face

Eating these delicious hot treats brings back memories of running through the corn patch as a young girl. My momma would send me out to the garden to bring back some ears. The leaves of the corn were so sharp that they used to leave my arms full of little slices, but I didn’t care. I loved running through the narrow rows until I found the perfect ear, and right there I would pull it from the plant, shuck it, and eat it. Only once I was so full I couldn’t eat another bite, I would make it back to the kitchen with the surviving ears—my chin covered in corn juices. My momma would make a version of these fritters and all of a sudden I’d be hungry again.

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Ingredients

2 large eggs | well-beaten

¼ cup all-purpose flour

2 tablespoons finely grated Parmesan

½ teaspoon kosher salt | plus more

2 cups fresh corn kernels

1 green onion | thinly sliced

½ jalapeño | seeded and finely chopped

2 tablespoons vegetable oil

Sour cream and lime wedges (for serving)

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Instructions

Step 1

Add the well-beaten eggs, flour, Parmesan, and ½ tsp. kosher salt into a food processor and pulse to combine.

Step 2

Add the corn kernels, green onion, and jalapeño to the food processor and pulse 2–3 times.

Step 3

Heat the oil in a large skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side.

Step 4

Remove from the pan and place them on a paper towel to move any access oil. Season the fritters with salt. Serve immediately. Serve with sour cream and lime wedges. Enjoy.