Summer corn is still going strong – and I’m still working on coming up with ways to use it! I’ve been thinking about these fritters for a while, but I kept forgetting to buy jalapeños! Luckily, the urge to make them struck me while I was in the grocery store on Friday, so I was able to get in the kitchen and make them happen over the weekend.
I prefer my fritters to be light on the batter, heavy on the vegetable or filling – so that’s exactly what these are. Tons of sweet, fresh corn (studded with tiny bits of jalapeño), and just enough batter to hold them together.
Jalapeño Corn Fritters
makes about eight 4″ fritters
4 ears of corn, kernels cut off the cob
1 large jalapeño, seeded and minced
3 T milk
salt and pepper
1/2 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup all-purpose flour
1/4 cup cornmeal
1.) In a medium bowl, mix together the corn and minced jalapeño; pour in the egg and milk, and stir to combine.
2.) In a small bowl, whisk together the baking powder, garlic powder, onion powder, 1/2 teaspoon each of salt and pepper, the flour, and the cornmeal. Pour the flour mixture over the corn and jalapeño, and use a spoon to combine everything, until it all just comes together.
3.) Place a large nonstick or cast iron skillet over medium heat. Add one tablespoon each olive oil and butter to the pan. Once the pan is hot, drop heaping spoonfuls of the corn fritter batter into the pan, and flatten them with the back of the spoon. You should be able to fit three or four fritters in the pan, so you’ll need to cook them in 2 or 3 batches (add a bit more oil and butter in between batches if needed).
4.) Let the fritters cook for about 2 minutes on the first side, until they’re nice and golden brown. They’re a little tricky to flip – but if you use a thin, flexible spatula, make sure to get it all the way under the fritter, and flip quickly, you’ll be fine. Allow them to cook for about 90 seconds on the second side, until golden brown, and then remove to a paper towel-lined plate to drain briefly. While they’re still hot, sprinkle with a touch more salt.
These fritters were really fantastic. Golden brown, a touch salty, a little spicy, and full of sweet, crisp corn. I will make them again and again, until the summer corn runs out! And even then, I might break out some frozen corn for a mid-winter fix. I served them with a roasted tomato aioli (recipe coming later this week), which was AWESOME. The aioli was smokey and creamy, which was a great complement to the sweet, crispy fritters. Two thumbs WAY up.
For the record, these would make an excellent appetizer – just make them smaller, and keep them warm in a 200° oven on a baking rack set inside a rimmed baking sheet. You could top them with sour cream, instead of the aioli I used. You could also serve them for brunch – top a couple fritters with some aioli and a poached egg, and you’d be all set!
Is it Friday yet?