Spicy Jalapeño Corn Fritters

By Hklbrries

Ingredients

• Spicy Jalapeño Corn Fritters
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• 2 teaspoons whole coriander seeds (toasted and then ground)
• 3/4 cup whole milk or half-and-half
• 2 eggs, beaten
• 2 tablespoons lime juice
• Zest of one lime
• 3 cups fresh cut corn kernels (about 3 ears)
• 6 scallions, chopped
• 3/4 cups crumbled queso fresco cheese
• 1 jalapeño, finely minced
• In a large bowl, mix first 6 ingredients. Add milk, beaten eggs, lime juice and zest. Whisk into a batter. It is OK if there are tiny clumps, but work out the big ones with the whisk.
• Fold in the remainder of the ingredients.
• Heat a large heavy-bottomed skillet (cast iron is best) with a generous amount of vegetable or canola oil to medium high.
• Wait until oil is hot, then turn heat down to medium.
• Place rounded spoonfuls of fritter batter (making about 3-inch fritters) carefully into skillet and cook for about 3 minutes on each side until lightly browned.
• Make in batches, moving fritters to a sheet pan and transferring to a warm 375 degree oven. Don’t worry if they are still a little doughy in the middle; they will continue to cook in the oven.
• Serve with a tomatillo salsa.
• Yield: About 20 fritters.

Details

Servings 20

Preparation

Step 1

Spicy Jalapeño Corn Fritters
From chef Sylvia Wilson, Feast Catering Co.

1 cup flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon smoked paprika

1 teaspoon sugar

2 teaspoons whole coriander seeds (toasted and then ground)

3/4 cup whole milk or half-and-half

2 eggs, beaten

2 tablespoons lime juice

Zest of one lime

3 cups fresh cut corn kernels (about 3 ears)

6 scallions, chopped

3/4 cups crumbled queso fresco cheese

1 jalapeño, finely minced

In a large bowl, mix first 6 ingredients. Add milk, beaten eggs, lime juice and zest. Whisk into a batter. It is OK if there are tiny clumps, but work out the big ones with the whisk.

Fold in the remainder of the ingredients.

Heat a large heavy-bottomed skillet (cast iron is best) with a generous amount of vegetable or canola oil to medium high.

Wait until oil is hot, then turn heat down to medium.

Place rounded spoonfuls of fritter batter (making about 3-inch fritters) carefully into skillet and cook for about 3 minutes on each side until lightly browned.

Make in batches, moving fritters to a sheet pan and transferring to a warm 375 degree oven. Don’t worry if they are still a little doughy in the middle; they will continue to cook in the oven.

Serve with a tomatillo salsa.

Yield: About 20 fritters.