Jalapeño Corn Fritters

Sunday Supper is usually left for Hubs to cook because I take care of dinner the rest of the week. However, after a long day of golf in SUPER hot Alabama weather, I decided I would help him out a little bit. Don't get me wrong, he still grilled pork tenderloin and steamed our obligatory artichoke, but sides were up to me. I roasted some asparagus seasoned with a little garlic powder, onion power, oregano and salt and made one of Hub's favorites, corn fritters. 

I got the Hubs thumbs up approval for this recipe!! Woohoo!! 

Really he will eat/love anything that is fried but he really loves corn fritters. They aren't deep fried so they aren't terrible for you. Of course, all things in moderation. Really the only reason I like to pan fry these is to create that crunchy crust. You could bake them, but they just won't be as good. Hate to admit that, but that is the truth. 

Corn fritters are pretty easy as long as you can get the frying part down. I decided that the smaller fritters had a better crunch to them and hence we enjoyed more. I used an ice-cream scoop to portion the fritters out, but ended up only filling the scoop up about 3/4 of the way full.

If you don't have access to fresh ears of corn or they are out of season, you can always use canned corn. Use about 2 1/2 cups of corn kernels. 

Also, if gluten and dairy don't bother you feel free to substitute all purpose flour and dairy milk. 

Printable Recipe Here!!

Jalapeño Corn Fritters 

GF/DF

Ingredients:

4 ears fresh corn

1 large egg

5 T GF all purpose flour

3 T GF cornmeal

4 T soy milk

1/2 medium sweet onion

1 jalapeño 

1/2 t salt

1/4 cup canola oil, for frying (or as needed)

chopped green onions (optional)

What to do:

Remove the husk and silk from your corn.

Remove the corn kernels from the cobs, scraping the milk off as well. 

Finely dice your onion.

Remove the seeds of your jalapeño and finely dice.

Place your egg in a small bowl and slightly beat.

Add corn, egg, flour, cornmeal, milk, onion, jalapeño, and salt into a large bowl.

Mix all together. I know it doesn't look like it will stay together, but I promise it will once it hits that hot oil!

Heat your canola oil in a cast iron skillet to about 350- 375°.

Using an ice-cream scoop, add a dollop of the corn mixture into your hot oil. It should sizzle immediately.

Cook for 2-2 1/2 minutes per side or until golden brown.

Remove from the oil and place on a paper towel lined plate to remove any excess oil.

Serve topped with chopped green onions.

Thanks Y'all!

-Wise Wife