It’s corn season here in Connecticut, and though it is a short-lived season, we take full advantage of it. Often times our eyes are bigger then our stomachs and somedays there are leftover ears of corn. With that being said, we don’t want to waste one kernel. Thus the corn fritter.
For the first time I grew some jalapeño peppers, hoping for a salsa garden, and much to my surprise I actually have quite a few. They are a lot hotter then the store bought ones, and though smaller, they pack a punch. I have so many, I was looking for a recipe that called for them, voila.
Fresh Corn and Jalapeño Fritters
2 large eggs, beaten to blend ¼ cup all-purpose flour 2 tablespoons finely grated Parmesan ½ teaspoon sea salt 2 cups fresh corn kernels 1 scallion, thinly sliced ½ jalapeño, seeded, finely chopped 2 tablespoons vegetable oil lime wedges & fresh copped cilantro (for serving)
Here’s what you do:
Mix eggs, flour, Parmesan, and ½ tsp.salt in a food processor (or beat with mixer) to combine. Add corn, scallion, and jalapeño; mix again.
Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with cilantro, cream (or greek yogurt) and lime wedges. This recipe was based on this one from Bon Appetite.
These corn fritters are the perfect dinner accompaniment to the classic tomato & basil salad (also in season). They would also be good served with homemade guacamole.
I hope you enjoy!