Instructions:
In a large bowl, combine corn, jalapeños, cheddar, Parmesan, green onions, and mix well.
In a separate bowl, whisk together flour, cornmeal (if using), baking powder, salt, and pepper.
Add the dry ingredients to the corn mixture. Stir in the milk and egg until a thick batter forms.
Heat 1/4 inch of oil in a skillet over medium heat.
Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of a spoon.
Cook 2–3 minutes per side or until golden and crispy.
Drain on a paper towel-lined plate.
Serving and Storage Tips:
Serve hot with sour cream, ranch, or chipotle mayo for dipping.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or skillet to regain crispiness—avoid microwaving to keep them from going soggy.
Variations:
Sweet Corn & Basil: Swap jalapeños for chopped basil and add a touch of honey.
Southwest Style: Add black beans, cumin, and a pinch of smoked paprika.
Extra Cheesy: Add mozzarella or pepper jack for a gooey center.
FAQ:
Q: Can I make these gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure the cornmeal is certified gluten-free.
Q: Can I bake them instead of frying?
A: Absolutely. Spoon batter onto a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Q: Can I freeze them?
A: Yes. Flash-freeze cooked fritters on a tray, then store in a freezer bag for up to 2 months. Reheat in the oven for best texture.
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