Thursday, July 25, 2013

Jalapeño Cheddar Corn Fritters

Corn is one of my favorite vegetables, and I am particularly fond of the creamed variety. I like to serve it with cheddar and cayenne pepper mixed in, and will often mix a can into a pot of soup I'm cooking (potato and creamed corn soup, yes!). I needed a side for dinner this week, and what I really wanted was some zucchini cakes, but I didn't have any zucchini. Maybe sweet potato fritters? No, that wouldn't go well with what I was serving. Then it hit me. An appetizer that I've had a couple of times in restaurants and absolutely loved.. corn fritters!

1 can creamed corn
1 egg
1/2 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon granulated sugar
1 teaspoon baking powder
1/2 of a jalapeno, seeds removed and diced
1 cup shredded cheddar cheese

Oil for frying

  • Mix together dry ingredients, then add everything else, stirring til all ingredients are moist. This will make a batter too thin to form by hand, but it should be solid enough to hold together when you put it in the oil.
  • Heat 2 inches of oil in frying pan on medium-low. I used a measuring cup to drop the batter into the hot oil. I found that 2 1/2 to 3 inch cakes fried the easiest. Be careful not to overcrowd the pan. Cook until golden brown on each side, about 10 minutes per batch. 
  • Drain well on paper towels. I didn't serve any kind of dipping sauce with these, I thought they were delicious enough as is, but they would be good with some ranch dressing.

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