CHEESY CORN FRITTERS
Cheese corn
fritters are the perfect side dish in summer with fresh corn, cheddar cheese,
green onions and jalapenos.
Ingredients
- 1/2 teaspoon salt
- 1/4 cup chopped green onion
- 1 cup all purpose flour
- 3 cups of corn (fresh is best. Can use frozen or canned also)
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon chili powder
- 2 eggs beaten
- juice from 1/2 a lime (about 1 tablespoon)
- 1 and 1/2 cup shredded Monterey Jack Cheese
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped cilantro
- 1 jalapeno diced (deseeded and membranes removed)
Instructions
First, Add
the corn in a large bowl. If you are using fresh corn, cut all the grains off
the cob. If you are using canned or frozen notes, check the notes at the bottom
of the recipe.
Then, Add
diced green coriander, green onion, diced jalapeno and squeeze in lime juice of
1/2 lime.
In a small
bowl, add flour, baking powder, salt, black pepper, chili powder and stir to
mix.
Pour the dry
ingredients into the bowl with the corn. Stir to mix.
Pour the
beaten eggs, milk and cheese. Stir to combine. Will be a thick paste.
Heat a
saucepan over medium-high heat, add a drizzle of olive oil, just coat the
bottom of the pan.
Place a
spoon of the corn donut dough, about 1/4 cup in the hot oil. Press the dough to
compact it and press the sides to create a slab shape using a rubber spatula.
Let the
donuts bake in the oil for about 2-3 minutes, you will see the edges start to
turn golden. Then, using a spatula, return the corn donuts to cook the other
side. Once both sides are golden brown, remove them from the pan and place on a
tray lined with a paper towel to absorb the extra oil.
At this
point, you can sprinkle salt or pepper of your choice.
Serve the
warm donuts. They are excellent with a little sour cream, salsa and a drizzle
of lime juice.
Happy
Cooking Time.
