Cheesy Jalapeño Corn Fritters (Print Version)
# Ingredients:
→ Batter Base
01 -
3/4 cup all-purpose flour, measured with a light hand
02 -
1 teaspoon baking powder for that perfect rise
03 -
1 teaspoon salt to bring out all the flavors
04 -
3/4 cup milk, room temperature works best
05 -
1 fresh egg, lightly beaten
→ The Good Stuff
06 -
3 ears of sweet corn, cooked and kernels cut off (about 2 1/4 cups)
07 -
4 garlic cloves, finely minced
08 -
1 jalapeño, seeds removed and diced (leave some seeds if you like heat)
09 -
8 scallions (green onions), chopped into little green rings
10 -
1/4 cup Monterey Jack cheese, freshly shredded
11 -
Canola oil for frying, enough to fill your pan about 1/2 inch deep
# Instructions:
01 -
Cook those beautiful ears of corn until tender, let them cool until you can handle them, then carefully slice off the kernels. You're aiming for about 2 1/4 cups of fresh, sweet corn kernels.
02 -
In a mixing bowl, whisk together the flour, baking powder, and salt. Add the minced garlic and mix it through. In a separate bowl, beat the milk and egg together until well combined, then pour this wet mixture into your dry ingredients. Stir just until everything comes together - don't overmix or you'll lose that light texture!
03 -
Gently fold in those fresh corn kernels, the diced jalapeño, chopped scallions, and shredded Monterey Jack. You want everything evenly distributed throughout the batter, creating little pockets of flavor in each bite.
04 -
Heat your canola oil in a skillet over medium-high heat. To test if it's ready, dip a wooden spoon handle in - if little bubbles form around it, you're good to go. Drop spoonfuls of batter into the hot oil, gently flattening each one slightly with the back of your spoon.
05 -
Let each fritter sizzle away until the edges look set and the bottom turns a beautiful golden brown (about 2-3 minutes). Then flip and cook the other side until equally golden and crispy. You should end up with about 12 perfect little fritters.
06 -
Transfer your finished fritters to a paper towel-lined plate to blot away any excess oil. Serve them while they're still hot and the cheese is all melty inside. These are begging to be dipped in something delicious!
# Notes:
01 -
These fritters taste like summer on a plate - sweet corn, spicy jalapeño, and savory cheese in every bite.
02 -
Perfect as an appetizer for a backyard barbecue or as a side dish with grilled meats.
03 -
Recipe created by Allie Hagerty, who knows her way around a corn fritter!