Servings: 4
Preparation: 20 minutes
I am quite a fan of corn fritters. This recipe is easy to make and is always a winner at BBQs. The good news is that you do not need to wait for harvest time to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.
Ingredients:
- 2 cups (350 g) frozen or canned corn
- 2 large eggs, beaten
- 1/4 cup (30 g) all purpose flour
- 2 Tbsp Parmesan
- salt
- 1 scallion, thinly sliced
- 2-3 Tbsp vegetable oil for frying
- 1 tsp finely chopped jalapeno or to taste (optional)
Preparation:
Place corn, eggs, flour, Parmesan and salt in the food processor. Pulse it 2-3 times or until it is just mixed. Do not pulse it too much. Some corn texture should remain. Turn corn mixture into a bowl and add scallion. If you want to give it a kick add the finely chopped jalapenos. Adjust seasoning if necessary.
Add enough oil to cover the bottom of the frying pan. Heat oil over medium-high heat. Working in batches, add tablespoons of corn batter to the pan. Do not overcrowd, they will be easier to turn. Cook them for about 4 minutes on each side or until they are golden. Set them on a baking sheet lined with paper towels and keep them warm. For each batch check if there is enough oil in the pan.
Serve them with Pico de Gallo or sour cream and lime.
