These Mexican corn fritters are an easy-to-make appetizer or side dish you can serve in only 15 minutes. Fresh corn and diced jalapeno are folded into a simple batter and then pan-fried until golden. They'll be toasted and crisp outside, with a tasty, tender center everyone loves.
1tablespoonjalapeno(finely diced - or use (canned) chopped green chiles)
3cupscorn(fresh cut kernels or frozen)
¼teaspooneach, salt & pepper(to taste)
green onion or cilantro(chopped, for garnish - optional)
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Instructions
Combine the dry ingredients and seasoning in a large mixing bowl (1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon cumin, ¼ teaspoon chili powder, ¼ teaspoon paprika). Add in the 2 large eggs and ¾ cup heavy cream. Stir to combine, forming a batter.
Add the diced 1 tablespoon jalapeno and 3 cups corn, season with ¼ teaspoon each, salt & pepper(to taste), and stir to combine.
Heat a large frying pan or skillet with a thin layer of vegetable oil to medium high heat. Scoop portions of the corn fritter batter and pour into a mound in the frying pan, then spread gently until you have a flat circular patty shaped fritter.
Cook for about 2-3 minutes per side or until golden brown and cooked completely through. Remove from the pan when cooked, and transfer to a wire rack over a paper towel-lined plate. Continue cooking fritters in batches until all of the batter is used.
Top the Mexican corn fritters with salt and optional green onion or cilantro, then serve with sour cream.
Notes
If using frozen corn, allow the corn to thaw completely. Then, drain off any excess liquids before adding to the batter.