Tuesday, August 4, 2015

Cheesy Corn and Jalapeno Fritters

Fresh corn on the cob, diced jalapeno peppers, diced onion and spices all come together in these fritters. Sweet with a little heat. If you are not a fan of the peppers, feel free to leave them out.


2 ears fresh sweet corn, cut from cob (about 1-1/2 cups)
1-2 jalapeno peppers, seeded and diced (depending on your taste)
1 cup self rising flour
1 cup corn meal
1 1/2 tsp baking powder
1/4 cup sugar
1 small onion, diced small
1 tsp Old Bay Seasoning
1/4 tsp coarse-ground black pepper
1/2 tsp salt
1/2 cup sharp cheddar cheese, grated
2 large eggs, beaten
1/2 cup milk

Cut corn from the cob and place in a medium size bowl. To the corn add the flour, corn meal, sugar, onion, bacon, Old Bay, black pepper, salt and grated cheese. Stir the ingredients together.

In a separate bowl, whisk together the eggs and milk. Add to the dry ingredients and stir well to combine.

Heat oil in a small deep fryer or enough in a medium size frying pan to come to about 1" up the side of the pan. When oil is approximately 350 degrees, or when a bit of batter dropped into it sizzles and quickly floats to the top, it is ready for frying. Drop batter carefully one tablespoon at a time into the hot oil.

Let cook a few minutes, then carefully turn fritters to make sure they get cooked on both sides. Once they are golden brown on both sides (this will only take a couple of minutes), remove with a slotted spoon and transfer to paper towels to drain. Serve immediately while they are warm.

To reheat and crisp up leftovers, place in a preheated 350 degree oven for approximately 8 - 10 minutes or until they are heated through.

Yield: approximately 2 dozen.